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Greek Meatballs Recipe
|Yogurt||1 Cup (16 tbs)|
|Lean ground beef||1 Pound|
|Lean ground lamb||1⁄2 Pound|
|Finely chopped fresh mint/2 teaspoons dry mint||1 1⁄2 Tablespoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, finely chopped|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salad oil||2 Tablespoon|
|Dry basil||1⁄2 Teaspoon|
|Canned tomatoes||1 Pound (1 Can)|
Serving size: Complete recipe
Calories 2443 Calories from Fat 1245
% Daily Value*
Total Fat 140 g214.7%
Saturated Fat 46.9 g234.6%
Trans Fat 0.5 g
Cholesterol 877.9 mg
Sodium 3370.4 mg140.4%
Total Carbohydrates 128 g42.5%
Dietary Fiber 17.2 g68.7%
Sugars 21.2 g
Protein 169 g338.2%
Vitamin A 101.5% Vitamin C 111.3%
Calcium 71.6% Iron 143%
*Based on a 2000 Calorie diet
In a bowl, combine beef, lamb, mint, bread crumbs, eggs, onion, salt, and pepper; mix well.
Shape mixture into walnut-size meatballs; roll in flour, and shake off excess.
Heat oil in a wide frying pan over medium-high heat.
Add meatballs, a few at a time, and brown on all sides; remove from pan when browned.
Return meatballs to pan; add basil along with tomatoes (break up with a spoon) and their liquid.
Bring to a boil; cover, reduce heat, and simmer until meatballs are tender (about 15 minutes).
Pass yogurt sauce at the table.