Grilled Meatballs with Indian-Spiced Yogurt Sauce
This recipe serves 24. One portion of this dish contains roughly 9g of protein, 6g of fat, and a total of 99 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have lemon juice, pepper, ginger, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Combine the ground beef, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl.
Mix the ingredients with your hands until they are well blended and hold together well.
Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 1/2 ounce.) Lightly moisten your hands before forming each ball to facilitate rolling.
Brush the meatballs with the remaining oil and broil them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through.
Place the meatballs in a shallow bowl with the Indian-Spiced Yogurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for color.
Indian Spiced Yogurt Sauce
Line the strainer with the cheesecloth.
Place it over a bowl and spoon the yogurt into the strainer. Allow the yogurt to drain in the refrigerator for 3 hours.
Transfer the drained yogurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper.
Book, using the USDA Nutrition Database
Greenberg. Published by Broadway Books.Abigail Kirsch's renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d'Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom's First Cookbook.