Mini Meatballs With Yogurt Mint Sauce Food

GREEK MEATBALLS IN TOMATO YOGURT MINT SAUCE

Steps:

• In a mixing bowl, combine the egg, lamb, 1/4 cup yogurt and the next 7 ingredients; mix well.
• Cover and refrigerate for 30 minutes.
• Form lamb mixture into 1-inch meatballs; place on a rimmed baking sheet.
• Bake in a 400 degree oven for about 15 minutes or until browned.
• Lower oven temperature to 350 degrees.
• Transfer meatballs to a 2 1/2 quart baking dish that has been coated with cooking spray.
• In a small bowl, whisk the tomato sauce, remaining yogurt, and mint; pour sauce over meatballs.
• Cover and bake 30 minutes; uncover and bake until bubbly (about 10 more minutes).
• Garnish with mint leaves.

SPICY MEATBALLS WITH MINT SAUCE

Steps:

• Combine all the ingredients.
• Leave them for half an hour and then make the meatballs not round but oval.
• Fry them in a saucepan.
• Combine all the sauce ingredients and pour over the meatballs.

MINI MEATBALLS WITH YOGURT-MINT SAUCE

Steps:

• Preheat broiler. Brush a rimmed baking sheet with the olive oil. Combine lamb, onion, bread crumbs, eggs, mint, lemon juice, cinnamon, 1 TBS dill, 2 tsp garlic 1 tsp salt. Knead until combined. Form the mixture into 1 1/4-inch meatballs. Arrange on oiled baking sheet and broil as close to the heat as possible for 6 minutes, until firm and lightly browned. (Turn pan halfway thru) In a small bowl, whisk yogurt with remaining 3 TBS dill and 2 tsp garlic. whisk in milk and season with salt. Transfer the meatballs to a plate and serve with sauce. MAKE AHEAD: The recipe can be prepared up to 1 day ahead. Reheat the meatballs before serving.

MINI MEATBALLS

Steps:

• In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
• Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
• To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

MIDDLE EASTERN SESAME LAMB MEATBALLS WITH MINTED YOGURT DIP

Steps:

• To make the meatballs:
• In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants and combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.
• In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
• Preheat oven to 450°F.
• Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.
• To make the yogurt dip:
• In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered.
• Into yogurt cheese stir mint and salt. Makes about 1 1/2 cups.