Ingredients
- low-fat plain yogurt, low-fat; plain1 cup
- garlic, finely chopped1–2 tsp
- dried mint, crushed1 tsp
- salt, to taste
- ground beef, 93% lean3/4 lb
- brown rice, cooked1/2 cup
- onion, finely chopped1/3 cup
- cilantro, packed; chopped coriander1/4 cup
- flat-leaf parsley, flat-leaf; chopped1/4 cup
- ground cinnamon1/2 tsp
- ground cumin1/4 tsp
- red pepper flakes1/8 tsp
- ground black pepper1/8 tsp
- salt1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
In a small bowl, whisk together the yogurt, garlic, and mint. Season to taste with salt.
Set the broiler rack 5 inches from the heat.
Preheat the broiler.
In a mixing bowl, combine the meat, rice, onion, cilantro, parsley, cinnamon, cumin, red and black peppers, and ½ teaspoon salt, stirring mixture with a fork until it is well blended
With your hands, form the mixture into 1½-inch meatballs.
As you make them, place the meatballs on a baking sheet that fits under the broiler.
Broil the meatballs until they are well browned on top, 4 to 5 minutes.
Using tongs, turn and cook until the meatballs are browned outside and no longer pink in the center, 3–4 minutes.
Transfer them to a serving plate and serve warm, passing the yogurt sauce in a bowl.
Region evidence: place name in title — Title: “Middle Eastern” in “Middle Eastern Meatballs”
