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Turkish Meatballs with a Cucumber-Yogurt Dipping Sauce
Turkish Meatballs with a Cucumber-Yogurt Dipping Sauce
Servings: 12 Yield: 24 pieces Preparation Time: 20 minutes Start to finish: 32 minutes Cooking time: 12 minutes Ingredients 1/2 cup uncooked bulgur 1 spray cooking spray 1/2 pound uncooked lean ground beef (with 7% fat) 1/4 cup scallion(s), sliced 3 Tbsp cilantro, fresh, chopped, divided 1 1/4 tsp minced garlic, divided 1 1/4 tsp ground cumin, divided 3/4 tsp table salt, divided 1/2 tsp paprika 1/4 tsp ground cinnamon 1 cup plain fat-free yogurt 1/4 cup cucumber(s), finely diced 2 Tbsp radishes, finely diced 1 Tbsp dill, fresh, chopped Directions 1. Cook or soak bulgur according to package directions; drain any excess water and let cool. 2. Place oven rack in center of oven and preheat oven to 425ºF. Coat baking pan with cooking spray. 3. Put beef, scallions, 2 tablespoons of cilantro, 1 teaspoon each of garlic and cumin, 1/2 teaspoon of salt, paprika, cinnamon and drained bulgur in a large bowl; combine ingredients with your hands until well-mixed. 4. Roll meatball mixture into twenty-four 1 1/4-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes. 5. Meanwhile, to make dipping sauce, in a small bowl, combine yogurt, cucumber, radish, dill, remaining tablespoon of cilantro, and remaining 1/4 teaspoon each of garlic, cumin and salt; mix well. 6. To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl. Yields 2 meatballs and about 1 1/2 tablespoons of sauce per serving. Notes: You can form the meatballs up to 6 hours before cooking this recipe and keep them refrigerated until you're ready to cook them. The dipping sauce can be made up to 6 hours ahead, too, but stir in the cucumber and radish just before serving. This recipe can easily be doubled or tripled for larger gatherings. -- Will~ “I am convinced that life is 10% what happens to me and 90% of how I react to it.” Charles R. Swindoll |
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Turkish Meatballs with a Cucumber-Yogurt Dipping Sauce
Willow - can't you STOP thinking about food?
"Willow Herself" wrote in message et... Turkish Meatballs with a Cucumber-Yogurt Dipping Sauce Servings: 12 Yield: 24 pieces Preparation Time: 20 minutes Start to finish: 32 minutes Cooking time: 12 minutes Ingredients 1/2 cup uncooked bulgur 1 spray cooking spray 1/2 pound uncooked lean ground beef (with 7% fat) 1/4 cup scallion(s), sliced 3 Tbsp cilantro, fresh, chopped, divided 1 1/4 tsp minced garlic, divided 1 1/4 tsp ground cumin, divided 3/4 tsp table salt, divided 1/2 tsp paprika 1/4 tsp ground cinnamon 1 cup plain fat-free yogurt 1/4 cup cucumber(s), finely diced 2 Tbsp radishes, finely diced 1 Tbsp dill, fresh, chopped Directions 1. Cook or soak bulgur according to package directions; drain any excess water and let cool. 2. Place oven rack in center of oven and preheat oven to 425ºF. Coat baking pan with cooking spray. 3. Put beef, scallions, 2 tablespoons of cilantro, 1 teaspoon each of garlic and cumin, 1/2 teaspoon of salt, paprika, cinnamon and drained bulgur in a large bowl; combine ingredients with your hands until well-mixed. 4. Roll meatball mixture into twenty-four 1 1/4-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes. 5. Meanwhile, to make dipping sauce, in a small bowl, combine yogurt, cucumber, radish, dill, remaining tablespoon of cilantro, and remaining 1/4 teaspoon each of garlic, cumin and salt; mix well. 6. To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl. Yields 2 meatballs and about 1 1/2 tablespoons of sauce per serving. Notes: You can form the meatballs up to 6 hours before cooking this recipe and keep them refrigerated until you're ready to cook them. The dipping sauce can be made up to 6 hours ahead, too, but stir in the cucumber and radish just before serving. This recipe can easily be doubled or tripled for larger gatherings. -- Will~ "I am convinced that life is 10% what happens to me and 90% of how I react to it." Charles R. Swindoll |
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