Friday, February 11, 2011

Meatballs on Rice with Yogurt Sauce

This is one of my favorite recipes. i got it from The Nest about 4 years ago. It is naturally gluten free and delicious. I top this on rice for a meal. Without the rice, it can pretty much be an appetizer. I thought I'd share this yummy dish with you. I hope you enjoy.

Merguez Meatballs with Yogurt Sauce

Serves: 40


For meatballs
1 pound ground lamb or beef (not too lean)
2 cloves garlic, minced or pressed 
2 tablespoons chopped fresh cilantro leaves 
2 tablespoons red-wine vinegar 
1 tablespoon paprika 
2 teaspoons ground cumin 
2 teaspoons ground coriander 
1 1/2 teaspoons salt 
Freshly ground pepper

For yogurt sauce
1 cup plain low-fat yogurt 
1/2 cup loosely packed fresh mint leaves 
1/2 cup loosely packed fresh cilantro leaves


To make the meatballs: Put the meat in a large bowl and add the garlic, cilantro, vinegar, paprika, cumin, coriander, salt, and a generous grinding of pepper. Mix it with your hands until well blended. Set aside.
To make the sauce: Blend the yogurt, mint, and cilantro in a food processor fitted with the metal blade, or in a blender. (Meat mixture and sauce can each be made up to 1 day ahead; cover and refrigerate separately.)
To serve: Preheat the broiler and adjust the rack so it is about 4 inches from the heating element. Form the meat mixture into 1-inch meatballs, and place them on a baking sheet with sides (work in batches if necessary).
Broil the meatballs until they are no longer pink inside, about 8 minutes, shaking the pan once or twice so the meatballs cook evenly. Transfer them to paper towels to drain.
I cook some rice and top it with the meatballs and yogurt sauce. It is a nice warm and cool together. A very refreshing meal.

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