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Turkish Kofte In Tomato Sauce Recipe
|Cider/Light white wine||1⁄2 Cup (8 tbs)|
|White bread slice||2 (Stale)|
|Ground lamb||1 Pound|
|Onion||1 Large, finely chopped or ground|
|Chopped parsley||1 Tablespoon|
|Chopped thyme||1 Teaspoon|
|Lemon rind||1 Teaspoon|
|Eggs||2 , beaten|
|Seasoned flour||2 Tablespoon|
|Tomato sauce||1 Cup (16 tbs)|
|Plain yogurt||1⁄2 Pint|
Serving size: Complete recipe
Calories 2760 Calories from Fat 1784
% Daily Value*
Total Fat 200 g307%
Saturated Fat 101.1 g505.4%
Trans Fat 0 g
Cholesterol 978.8 mg
Sodium 1201.2 mg50%
Total Carbohydrates 130 g43.3%
Dietary Fiber 16.1 g64.2%
Sugars 53.5 g
Protein 111 g222.7%
Vitamin A 220.7% Vitamin C 162.1%
Calcium 61.3% Iron 95%
*Based on a 2000 Calorie diet
Put meat in large bowl with onion, parsley, thyme, lemon rind, paprika, and salt.
Squeeze cider out of bread; put bread into meat mixture.
Beat mixture by hand; add eggs gradually.
Beating should take 7 to 10 minutes and gives meatballs their light texture.
With either wet or oiled hands roll 1 tablespoon mixture at a time into rounds; cover with flour.
Melt butter in frying pan.
Brown meatballs; put into ovenproof dish.
Pour Tomato Sauce over.
Bake in preheated 350Â°F oven 30 to 40 minutes.
Serve with sour cream or yogurt spooned over meat; sprinkle chopped parsley on top.