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Sunday, December 16, 2012,10:49 PM by
V.Chitralekha

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MEATBALLS IN YOGHURT SAUCE

Serves :
4

Preparation Time :
50 minutes

Cooking Time :
1 hour

Preparation Method :

  • Mix together the meat, bulghur and spices to a paste like consistency.
  • Saute the onions and pine nuts lightly in the butter and allow to cool.
  • Break off lumps of meat to the size of a golf ball and stuff it with pine nut and onion mixture.
  • Heat oil in a deep saucepan and fry the meatballs until crisp on the outside, but juicy within. Drain on a paper towel and keep warm.
  • To stabilise the yoghurt, pour it into a large saucepan and beat until liquid.
  • Mix the cornflour with a little water to make a paste. Add this to the yoghurt together with a pinch of salt.
  • Heat just below boiling while stirring continuously in one direction.
  • Continue to stir the mixture over a minimum heat or until the sauce thickens. Do not cover or overheat.
  • Saute the garlic in a little butter, add mint and mix this to yoghurt sauce. Season it further according to taste.
  • Place the meatballs in a serving dish and cover with sauce. Serve with Bread ,plain rice and chopped Arab salad.

INGREDIENTS

  • 1 kg lean minced beef
  • 75 grams bulghur (cracked wheat), soaked and dried
  • Pinch each paprika and ground allspice
  • Salt and freshly ground pepper
  • 3 medium onions, very finely chopped
  • 50 grams pine nuts
  • 2  tablespoons butter
  • Cooking oil

Yoghurt sauce

  • 200 ml natural yoghurt
  • 1 tablespoon cornflour
  • Salt and pepper, to taste
  • 3 cloves garlic, crushed
  • 2 tablespoons dried mint, crushed
  • Butter, for frying

4 comments for “Meatballs in Yoghurt Sauce”

  • Posted Saturday, February 11, 2023 at 7:19:44 PM

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