Ingredients
- 3 pounds twice-ground lamb
- ¼ cup onion juice (see note)
- 2 eggs
- Salt, it desired
- Freshly ground pepper
- Oil
- 6 to 12 slices fresh toast
- 1 cup yogurt
- 1 clove garlic, finely minced
- 4 tablespoons hot melted butter
- Nutritional Information
Nutritional analysis per serving (8 servings)
684 calories; 52 grams fat; 22 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 34 grams protein; 189 milligrams cholesterol; 295 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six to 12 servings
Preparation
- Place the meat in a mixing bowl and add the onion juice, eggs, salt and pepper to taste.
- Blend the meat mixture with the hands and shape it into 12 ovals of equal size. Run a skewer lengthwise through the center of each meatball and arrange the meatballs on a baking sheet. Brush all over with oil.
- Prepare the toast and have it ready.
- Combine the yogurt with the garlic and s alt to taste and set aside.
- Melt the butter and keep it hot.
- Grill the meat balls over charcoal or a gas grill (or under the broiler if you must) about five minutes, depending on the desired degree of doneness. Turn them frequently so that they cook evenly.
- Arrange the meat balls on toast and spoon equal amounts of the yogurt sauce over each serving. Pour melted butter over each serving.
- To prepare onion juice, grate a small onion and add salt to taste. Let stand about five minutes. Strain the juice through cheesecloth.
30 minutes
Dining and Cooking