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Greek Meatballs

Magical.Palate's picture
  Yogurt 1 Cup (16 tbs)
  Lean ground beef 1 Pound
  Lean ground lamb 1⁄2 Pound
  Finely chopped fresh mint/2 teaspoons dry mint 1 1⁄2 Tablespoon
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Eggs 2
  Onion 1 Medium, finely chopped
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Salad oil 2 Tablespoon
  Dry basil 1⁄2 Teaspoon
  Canned tomatoes 1 Pound (1 Can)

Prepare yogurt sauce; cover and refrigerate until needed.
In a bowl, combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well.
Shape mixture into walnut-size meatballs; roll in flour, and shake off excess.
Heat oil in a wide frying pan over medium-high heat.
Add meatballs, a few at a time, and brown on all sides; remove from pan when browned.
Discard drippings.
Return meatballs to pan; add basil along with tomatoes (break up with a spoon) and their liquid.
Bring to a boil; cover, reduce heat, and simmer until meatballs are tender (about 15 minutes).
Pass yogurt sauce at the table.

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