GRILLED TURKISH MEAT BALLS

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Grilled Turkish meat balls image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 30m

Yield Six to 12 servings

Number Of Ingredients 10

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

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