| 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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