Yield: 4 Servings
|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|
|1 medium||Onion finely chopped|
|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|
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, .