GRILLED TURKISH MEAT BALLS

Grilled Turkish meat balls image

Provided by Craig Claiborne And Pierre Franey

Time 30m

Yield Six to 12 servings

Number Of Ingredients 10

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Ingredients

3 pounds twice-ground lamb
1/4 cup onion juice (see note)
2 eggs
Salt, it desired
Freshly ground pepper
Oil
6 to 12 slices fresh toast
1 cup yogurt
1 clove garlic, finely minced
4 tablespoons hot melted butter

Steps:

Place the meat in a mixing bowl and add the onion juice, eggs, salt and pepper to taste.
Blend the meat mixture with the hands and shape it into 12 ovals of equal size. Run a skewer lengthwise through the center of each meatball and arrange the meatballs on a baking sheet. Brush all over with oil.
Prepare the toast and have it ready.
Combine the yogurt with the garlic and s alt to taste and set aside.
Melt the butter and keep it hot.
Grill the meat balls over charcoal or a gas grill (or under the broiler if you must) about five minutes, depending on the desired degree of doneness. Turn them frequently so that they cook evenly.
Arrange the meat balls on toast and spoon equal amounts of the yogurt sauce over each serving. Pour melted butter over each serving.

Nutrition Facts : @context http, Calories 1045, UnsaturatedFat 47 grams, Carbohydrate 14 grams, Fat 104 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 52 grams, Sodium 475 milligrams, Sugar 3 grams, TransFat 0 grams