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Macaroni with Meat & Yogurt Recipe
|Large elbow macaroni/Small shell macaroni||1 1⁄2 Cup (24 tbs)|
|Boiling salted water||2 Cup (32 tbs)|
|Pine nuts/Slivered almonds||2 Tablespoon|
|Onion||1 Small, chopped|
|Lean ground beef||1⁄2 Pound|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Plain yogurt||1⁄2 Pint (1 Cup)|
|Garlic||1 Clove (5 gm), minced / pressed|
Serving size: Complete recipe
Calories 1573 Calories from Fat 585
% Daily Value*
Total Fat 67 g102.8%
Saturated Fat 23 g114.9%
Trans Fat 0 g
Cholesterol 404.9 mg
Sodium 2272 mg94.7%
Total Carbohydrates 154 g51.5%
Dietary Fiber 10 g40.2%
Sugars 24.1 g
Protein 87 g174.7%
Vitamin A 17.4% Vitamin C 20.3%
Calcium 37.7% Iron 56.3%
*Based on a 2000 Calorie diet
Meanwhile, in a wide frying pan over medium heat, cook pine nuts, stirring, until golden (about 5 minutes); remove from pan and set aside.
Add butter to pan; when melted, add onion and cook, stirring, until soft.
Crumble beef into pan and cook, stirring, until browned.
Stir in 1/2 teaspoon of the salt, cinnamon, pepper, nutmeg, and pine nuts.
Cover and keep warm.
In a 2-quart pan, lightly beat egg; beat in yogurt, garlic, and remaining 1/2 teaspoon salt.
Stir constantly over medium heat until heated through but not simmering; remove from heat.
Add hot drained macaroni and stir until well combined.
Pour into a shallow serving dish and top with meat mixture.