Recipe - Lebanese Meatballs

One half cup Chopped onion
3 tablespoon Butter
1 pound Ground beef
1 Egg, beaten
2 sl Bread soaked in One half c. milk
1 teaspoon Salt
1/8 teaspoon Pepper
1 cup Dry bread crumbs
2 cup Plain yogurt

Saute onion in 1 tablespoon butter until transparent. Cool slightly. Mix
with meat, egg, bread and seasonings. Shape into 1 One fourth inch balls and roll
them in dry bread crumbs. Brown slowly in remaining 2 tablespoons butter.
Drain off all but 2 tablespoons fat. Gently spoon yogurt over and around
meatballs. Simmer for 20 minutes. Serve hot with rice or wheat pilaf. For
extra flavor dissolve a bouillon cube in the water used to cook the rice.

Posted to MMRecipes Digest V4 #187 by Julie Bertholf
jewel1@ix.netcom.com on Jul 19, 1997