Appetizer recipes
Meatballs with spicy yogurt dipping sauce
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45 min
Serves 20
General
Ingredients
- For the meatballs For the meatballs
- 2 lb lean (ground beef) 905 g lean (ground beef)
- 3 eggs, lightly beaten 3 eggs, lightly beaten
- 1 1/2 cup onion (finely chopped) 360 ml onion (finely chopped)
- 1 1/2 cup bread crumbs 360 ml bread crumbs
- 1 tbsp chopped fresh mint 15 ml chopped fresh mint
- 1 tbsp chopped fresh parsley 15 ml chopped fresh parsley
- 1 tbsp minced garlic 15 ml minced garlic
- 3 tbsp fresh lemon juice 44 ml fresh lemon juice
- Salt and black pepper to taste Salt and black pepper to taste
- Vegetable oil for frying Vegetable oil for frying
- For the spiced yogurt dipping sauce For the spiced yogurt dipping sauce
- 2 lb plain yogurt 905 g plain yogurt
- 2 tbsp finely chopped mint 30 ml finely chopped mint
- 2 tbsp finely chopped parsley 30 ml finely chopped parsley
- 2 clove garlic (minced) 2 clove garlic (minced)
- 1 tsp ground cumin 4.9 ml ground cumin
- Chili flakes to taste Chili flakes to taste
Method
Make the spicy yogurt sauce
Combine the yogurt, mint, parsley, garlic, cumin and chili flakes in a large bowl and mix until well combined. Cover with plastic wrap and refrigerate until the meatballs are ready to serve.
Prepare and cook the meatballs
Combine all ingredients in a large bowl and mix well using your hands until you get a uniform mixture. Use more bread crumbs if necessary to make sure that the mixture sticks together.
Form the mixture into golf sized balls (you should make about 40 meatballs) and set aside.
Heat about 2/3 of an inch high of vegetable oil in a frying pan. When the oil is hot add the meatballs (you should cook the meatballs in several batches - do not overcrowd the pan) and fry until well browned all over.
Serve the meatballs hot with the yogurt sauce.
Combine the yogurt, mint, parsley, garlic, cumin and chili flakes in a large bowl and mix until well combined. Cover with plastic wrap and refrigerate until the meatballs are ready to serve.
Prepare and cook the meatballs
Combine all ingredients in a large bowl and mix well using your hands until you get a uniform mixture. Use more bread crumbs if necessary to make sure that the mixture sticks together.
Form the mixture into golf sized balls (you should make about 40 meatballs) and set aside.
Heat about 2/3 of an inch high of vegetable oil in a frying pan. When the oil is hot add the meatballs (you should cook the meatballs in several batches - do not overcrowd the pan) and fry until well browned all over.
Serve the meatballs hot with the yogurt sauce.
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