Cookbook:Middle Eastern Meatballs

Middle Eastern Meatballs
Category	Meat recipes
Servings	6
Time	1 hour
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rice

Ingredients

• 1 cup low-fat plain yogurt
• 1–2 teaspoons finely-chopped garlic
• 1 teaspoon crushed dried mint
• Salt to taste
• ¾ pound 93% lean ground beef
• ½ cup cooked brown rice
• ⅓ cup finely-chopped onion
• ¼ cup packed cilantro, chopped coriander
• ¼ cup packed flat-leaf parsley, chopped
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ⅛ teaspoon red pepper flakes
• ⅛ teaspoon ground black pepper
• ½ teaspoon salt

Procedure

1. In a small bowl, whisk together the yogurt, garlic, and mint. Season to taste with salt.
2. Set the broiler rack 5 inches from the heat.
3. Preheat the broiler.
4. In a mixing bowl, combine the meat, rice, onion, cilantro, parsley, cinnamon, cumin, red and black peppers, and ½ teaspoon salt, stirring mixture with a fork until it is well blended
5. With your hands, form the mixture into 1½-inch meatballs.
6. As you make them, place the meatballs on a baking sheet that fits under the broiler.
7. Broil the meatballs until they are well browned on top, 4 to 5 minutes.
8. Using tongs, turn and cook until the meatballs are browned outside and no longer pink in the center, 3–4 minutes.
9. Transfer them to a serving plate and serve warm, passing the yogurt sauce in a bowl.