Cookbook:Middle Eastern Meatballs

| Rice

Ingredients

 * 1 cup low-fat plain yogurt
 * 1–2 teaspoons finely-chopped garlic
 * 1 teaspoon crushed dried mint
 * Salt to taste
 * ¾ pound 93% lean ground beef
 * ½ cup cooked brown rice
 * ⅓ cup finely-chopped onion
 * ¼ cup packed cilantro, chopped coriander
 * ¼ cup packed flat-leaf parsley, chopped
 * ½ teaspoon ground cinnamon
 * ¼ teaspoon ground cumin
 * ⅛ teaspoon red pepper flakes
 * ⅛ teaspoon ground black pepper
 * ½ teaspoon salt

Procedure

 * 1) In a small bowl, whisk together the yogurt, garlic, and mint. Season to taste with salt.
 * 2) Set the broiler rack 5 inches from the heat.
 * 3) Preheat the broiler.
 * 4) 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
 * 5) With your hands, form the mixture into 1½-inch meatballs.
 * 6) As you make them, place the meatballs on a baking sheet that fits under the broiler.
 * 7) Broil the meatballs until they are well browned on top, 4 to 5 minutes.
 * 8) Using tongs, turn and cook until the meatballs are browned outside and no longer pink in the center, 3–4 minutes.
 * 9) Transfer them to a serving plate and serve warm, passing the yogurt sauce in a bowl.