| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Lebanese |
Lebanese, Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 3 |
tb |
Butter |
| 1 |
lb |
Ground beef |
| 1 |
|
Egg, beaten |
| 2 |
sl |
Bread soaked in 1/2 c. milk |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Dry bread crumbs |
| 2 |
c |
Plain yogurt |
INSTRUCTIONS
Saute onion in 1 tablespoon butter until transparent. Cool slightly. Mix
with meat, egg, bread and seasonings. Shape into 1 1/4 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@ix.netcom.com> on Jul 19, 1997
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