A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Egyptian Meatballs
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- #38989
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 1/2 pound lean ground beef or sirloin
1/2 cup onion, finely minced
2 cloves garlic, minced
1/4 cup fresh parsley, minced
1/4 cup fresh dill, minced
1/2 teaspoon cumin
1/4 teaspoon allspice
salt and pepper, to taste
3 tablespoons clarified butter
1 clove garlic, whole
2 cups tomato juice
1 tablespoon butter
directions
Combine meat, onion, minced garlic, parsley, dill, cumin, allspice, salt and pepper.
Shape into meatballs and fry in clarified butter. Drain and wipe skillet dry.
Fry remaining garlic cloves in regular butter and stir in tomato juice.
Add meatballs, stirring to coat with sauce. Bring to a boil. Reduce heat and simmer uncovered for 10 to 15 minutes.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 13, 2012
This is a simple recipe with simple but fresh flavors. I used a spicy V-8 juice instead of plain tomato juice for a little added extra spice. I liked the flavor of the meatballs. The dill might be a little overpowering for some, so if you find dill to be a strong flavor then you might want to cut it down to a tablespoon.