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Meatballs With Noodles Tossed In Yogurt
4 servings
Serving Size : 6
Ingredients
MEATBALLS
2 pounds ground beef
1/2 teaspoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 pinch cayenne pepper
salt to taste
black pepper to taste
2 cloves garlic crushed
1 tablespoon vegetable oil
1 spanish onion finely chopped
6 large ripe plum tomatoes core -- peel, chop
4 sun-dried tomatoes finely chopped NOODLES
1 pound fresh fine egg noodles in Asian markets
1 1/2 cups plain yogurt
2 cloves garlic finely chopped
1/2 cup fresh mint chopped
Directions
For the meatballs:
In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and
half
of the garlic. With clean hands, mix thoroughly, then shape the meat into 3/4-inch
meatballs. Set them aside.
In a large, flameproof asserole, heat the oil, add the onion, and cook over low heat for
10 to
15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs.
Cook, turning them often, until they lose their pink color.
Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and
simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the
mixture for 5 minutes over low heat, stirring once or twice.
For the noodles:
Bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 4 minutes or
until they are tender but still have some bite. Drain the noodles and transfer them to a
bowl.
Stir in the yogurt, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon
meatballs around the edges of each bowl of noodles, add the mint to the center and serve
at
once.
- Indian grocery online
- Thai
grocery online
- Japan
grocery online
- Chinese
grocery online
- Persian
grocery online
- Greek
grocery online
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