Greek meatballs

Yield: 4 Servings

Measure Ingredient
1 pounds Lean ground beef
½ pounds Lean ground lamb
1½ tablespoon Finely chpd. fresh mint -or-
2 teaspoons Dried mint
½ cup Dried bread crumbs
2 Eggs
1 medium Onion finely chopped
1 teaspoon Salt
⅛ teaspoon Pepper
All-purpose flour
2 tablespoons Salad oil
½ teaspoon Dried basil
1 can (1-lb.) tomatoes
1 cup Unflavored yogurt
1 Clove garlic (minced or pressed)
¼ cup Chopped parsley

YOGURT SAUCE

From: Claudia Knowles <KnowlesCM7@...> Date: Thu, 11 Jul 1996 14:28:18 -0400 Prepare yogurt sauce; cover and refrigerate untill needed. In a bowl combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well. Shape mixture into walnut sized meatballs; roll in flour and shake off excess. Heat oil in wide frying pan over medium high heat. Add meatballs, a few at a time, and brown on all sides; remove from pan when browned. Discard drippings. Return meatballs to pan ; add basil along with tomatoes (break up with a spoon) and thier liquid. Bring to a boil; coverand reduce heat. Simmer untill meatballs are tender (about 15 minutes). Pass yogurt sauce at table. Serve with buttered noodles. Makes 4 or 5 servings.

Yogurt Sauce: In a small bowl combine 1 cup unflavored yogurt, 1 clove garlic (minced or pressed),and ¼ cup chopped parsley; mix well from: Sunset, Easy Basics for Good Cooking Notes: I omitted the flour, put the shaped meatballs in a jelly roll pan and broiled them instead of pan frying.

EAT-L Digest 10 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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