| 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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