Lebanese meatballs

Yield: 6 Servings

Measure Ingredient
½ cup Chopped onion
3 tablespoons Butter
1 pounds Ground beef
1 Egg, beaten
2 slices Bread soaked in 1/2 c. milk
1 teaspoon Salt
⅛ teaspoon Pepper
1 cup Dry bread crumbs
2 cups Plain yogurt

Saute onion in 1 tablespoon butter until transparent. Cool slightly. Mix with meat, egg, bread and seasonings. Shape into 1¼ inch balls and roll them in dry bread crumbs. Brown slowly in remaining 2 tablespoons butter.

Drain off all but 2 tablespoons fat. Gently spoon yogurt over and around meatballs. Simmer for 20 minutes. Serve hot with rice or wheat pilaf. For extra flavor dissolve a bouillon cube in the water used to cook the rice.

Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@...> on Jul 19, 1997

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