Lebanese Meatballs

Serves N/A

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Directions

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.

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

Parsed from recipe text (no separate ingredient records).