Recipe - Greek Meatballs

1 pound Lean ground beef
One half pound Lean ground lamb
1 One half tablespoon Finely chpd. fresh mint or
2 teaspoon Dried mint
One half cup Dried bread crumbs
2 Eggs
1 md Onion finely chopped
1 teaspoon Salt
1/8 teaspoon Pepper
Allpurpose flour
2 tablespoon Salad oil
One half teaspoon Dried basil
1 cn (1lb.) tomatoes

YOGURT SAUCE
1 cup Unflavored yogurt
1 Clove garlic (minced or
pressed)
One fourth cup Chopped parsley

From: Claudia Knowles KnowlesCM7@AOL.COM

Date: Thu, 11 Jul 1996 14:28:18 0400
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 thier 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 One fourth cup chopped parsley; mix well

from: Sunset, Easy Basics for Good Cooking

Notes: I omitted the flour, put the shaped meatballs in a jelly roll pan
and broiled them instead of pan frying.

EATL Digest 10 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.