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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This recipe is not difficult to make, even though it has quite a number of ingredients. It's a great party appetizer. This recipe can be found in my cookbook From Uncle Bill's Kitchen . Ingredients:
1 cup plain yogurt |
1/4 teaspoon salt |
1 jalapeno pepper, seeded and minced |
3 tablespoons chopped fresh parsley |
3 slices whole wheat bread |
3 eggs, beaten |
1 tablespoon worcestershire sauce |
1 1/2 cups dried bread crumbs |
1 cup french-fried onions |
3 cloves garlic, minced |
2 tablespoons minced fresh ginger root |
1/2 teaspoon ground cumin |
1/2 teaspoon coarsely crushed coriander seed |
4 tablespoons chopped fresh parsley |
1 jalapeno pepper, seeded and minced |
2 pounds ground beef |
3 cups vegetable oil for frying |
Directions:
1. In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
2. Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground beef, and work in with your hands until well mixed.
3. Roll mixture into balls the size of walnuts.
4. Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.
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