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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This looks beautiful with the two different sauces and the flavors blend marvelously. Drink a dry red wine with this and serve with a Greek salad. Ingredients:
1 1/2 lbs. ground lamb |
(or 1/2 beef and 1/2 lamb) |
2 tsp. dried crumbled mint |
1/2 cup soft fresh bread crumbs |
2 eggs |
1 med. onion, chopped finely |
1 tsp. salt, ground black pepper to taste |
all-purpose flour, olive oil |
1-lb. can chopped tomatoes + 1/4 cup red wine or water |
1 tsp. dried basil, 1/2 tsp. oregano, salt and pepper to taste |
yogurt sauce |
2 cups unflavored yogurt (thick greek if you can get it) |
2 cloves finely minced garlic |
1/4 cup fresh chopped parsley (or 1/8 cup dried) |
Directions:
1. Make yogurt sauce (stir together all ingredients in a non-metal bowl) and refrigerate.
2. Combine meat(s), mint, bread crumbs, eggs, onion, S&P well, with your hands.
3. Form meatballs or small logs of meat; roll in flour.
4. Fry these in hot olive oil until browned on all sides.
5. Remove from pan; drain fat but save browned bits.
6. Add tomatoes, wine or water, basil, oregano, S&P and bring to a boil.
7. Reduce heat to low, add meatballs, cover, and simmer 15 minutes.
8. Serve over hot buttered wide noodles, pass the yogurt sauce separately and wait for raves.
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