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Easy
45 MIN
Serve these meatballs, also called Kafta Kabobs, with a yogurt dipping sauce as a flavorful addition to a New Year’s Eve smorgasbord.
Ingredients
SERVINGS: 16 Serving(s)
- 1/2 pound ground beef
- 1/2 pound ground lamb
- 1 egg, beaten
- 1/2 cup fresh bread crumbs
- 1/2 cup finely crumbled goat or feta cheese
- 1/2 cup finely chopped scallions
- 1/4 cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom (or cinnamon)
- 1 teaspoon ground allspice
- Salt and freshly ground pepper 2 tablespoons olive oil for browning Pine nuts for garnish
- 2 tablespoons olive oil for browning
- Pine nuts for garnish
For the Sauce
- 2 cups yogurt
- 1/4 cup tahini (optional)
- 1/2 cup cilantro, parsley, mint, or a combination, finely minced
- Juice of 1 lemon
- 1 clove garlic, minced
- Salt to taste
Instructions
Preheat oven to 350°.
For the meatballs: Put everything except the olive oil into a large bowl. With as little manipulation as possible, combine all the ingredients thoroughly. The less you work the mixture the more tender your meatballs will be. Form into small balls and set on a plate. Use a scooper to make the process easier and to reduce the mess. Heat olive oil in a skillet and brown the meatballs in batches, for several minutes, turning them once or twice in the pan. Transfer the meatballs to a baking sheet and bake for about 10 to 15 minutes, until done. The time will depend on the size of the meatballs. If checking with a cooking thermometer the internal temperature should be 160°. They will continue to cook a bit after they're out of the oven.
For the sauce: Combine all ingredients and thin with a little milk if it seems too thick. This can be made ahead of time.
Know Your Food
