| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1/2 | lb | Lean ground lamb |
| 1 1/2 | tb | Finely chpd. fresh mint -or- |
| 2 | ts | Dried mint |
| 1/2 | c | Dried bread crumbs |
| 2 | Eggs | |
| 1 | md | Onion finely chopped |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| All-purpose flour | ||
| 2 | tb | Salad oil |
| 1/2 | ts | Dried basil |
| 1 | cn | (1-lb.) tomatoes |
| 1 | c | Unflavored yogurt |
| 1 | Clove garlic (minced or pressed) | |
| 1/4 | c | Chopped parsley |
INSTRUCTIONS
YOGURT SAUCE From: Claudia Knowles <KnowlesCM7@AOL.COM> 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 1/4 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, http://www.erols.com/hosey.
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