Turkish Kofte In Tomato Sauce
|Cider/Light white wine||1⁄2 Cup (8 tbs)|
|White bread slice||2 (Stale)|
|Ground lamb||1 Pound|
|Onion||1 Large, finely chopped or ground|
|Chopped parsley||1 Tablespoon|
|Chopped thyme||1 Teaspoon|
|Lemon rind||1 Teaspoon|
|Eggs||2 , beaten|
|Seasoned flour||2 Tablespoon|
|Tomato sauce||1 Cup (16 tbs)|
|Plain yogurt||1⁄2 Pint|
Pour cider over bread; leave for some minutes to soak.
Put meat in large bowl with onion, parsley, thyme, lemon rind, paprika, and salt.
Squeeze cider out of bread; put bread into meat mixture.
Beat mixture by hand; add eggs gradually.
Beating should take 7 to 10 minutes and gives meatballs their light texture.
With either wet or oiled hands roll 1 tablespoon mixture at a time into rounds; cover with flour.
Melt butter in frying pan.
Brown meatballs; put into ovenproof dish.
Pour Tomato Sauce over.
Bake in preheated 350Â°F oven 30 to 40 minutes.
Serve with sour cream or yogurt spooned over meat; sprinkle chopped parsley on top.