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Greek Meatballs

1 lb Lean ground beef
1/2 lb Lean ground lamb
1 1/2 tb Finely chpd. Fresh mint -or-
2 ts Dried mint
1/2 c Dried bread crumbs
2 Eggs
1 md Onion finely chopped
1 ts Salt
1/8 ts Pepper
All-purpose flour
2 tb Salad oil
1/2 ts Dried basil
1 cn (1-lb.) tomatoes

Yogurt Sauce:
1 c Unflavored yogurt
1 Clove garlic (minced or pressed)
1/4 c Chopped parsley

Prepare yogurt sauce; cover and refrigerate untill needed. In a bowl combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well. Shape mixture into walnut sized meatballs; roll in flour and shake off excess. Heat oil in 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; coverand reduce heat. Simmer untill meatballs are tender (about 15 minutes). Pass yogurt sauce at table. Serve with buttered noodles. Makes 4 or 5 servings.

Yogurt Sauce: In a small bowl combine 1 cup unflavored yogurt, 1 clove garlic (minced or pressed),and 1/4 cup chopped parsley; mix well

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