Lebanese meatballs
6 Servings
Ingredients
| Quantity | 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 |
Directions
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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