First bring 2 and a half glasses of water to a boil, add salt and cook the bulgur for 5-6 minutes, then turn off, cover with a lid and let it rest for at least 5 minutes, until it has completely absorbed all the water.

Put the cooked bulgur in a bowl, add chopped, minced onion, flour and salt and start to mix, then add the mint and pine nuts.

At this point, form the meatballs, giving a slightly elongated shape, then cook in hot olive oil, in a non-stick pan, turning them often.

The Lebanese meatballs are ready, let them dry a little on kitchen paper and serve.

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