Title: Lebanese Meatballs
Categories: Ethnic Meat
Yield: 1 Servings
| 1/2 | c | Chopped onion |
| 3 | tb | Butter |
| 1 | lb | Ground beef |
| 1 | | Egg, beaten |
| 2 | sl | Bread soaked in 1/2 c. milk |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Dry bread crumbs |
| 2 | c | Plain yogurt |
Preparation : Saute onion in 1 tablespoon butter until transparent. Cool
slightly. Mix with meat, egg, bread and seasonings. Shape into 1 1/4 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. Serves 6 to 8.