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    Lebanese Meatballs View Edit

    Servings: Not specified

    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).
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