abjcooking
Head Chef
Meatballs
1 lb. groung beef
2 eggs
1 cup dry bread crumbs
2 cups lemon-lime carbonated drink
1 (10oz.) jar pimento stuffed green olives
1 t. garlic salt
1 t. onion salt
Yogurt Sauce
2 cucumbers
1 cup plain yougurt
2 t. vinegar
1 T. olive oil
1/2 t. salt
2 garlic cloves pressed
Rinse olives under cold water to remove brine and salt. Dry on paper towels. Combine all meatball ingredients except olives and mix well. Mold meat mixture around each olive to make a meatball. Broil in a jelly-roll pan on top rack in oven about 2 inches from the heat for 8 minutes, turning once. To make yogurt sauce, peel the cucumber and halve lengthwise removing all of the seeds. Grate cucumber and drain off excess liquid. Combine with remaining sauce ingredients and mix until smooth. Serve warm meatballs with toothpicks and chilled sauce on the side. the meatballs can be makde ahead and reheated. Sauce should be refrigerated until ready to serve.
1 lb. groung beef
2 eggs
1 cup dry bread crumbs
2 cups lemon-lime carbonated drink
1 (10oz.) jar pimento stuffed green olives
1 t. garlic salt
1 t. onion salt
Yogurt Sauce
2 cucumbers
1 cup plain yougurt
2 t. vinegar
1 T. olive oil
1/2 t. salt
2 garlic cloves pressed
Rinse olives under cold water to remove brine and salt. Dry on paper towels. Combine all meatball ingredients except olives and mix well. Mold meat mixture around each olive to make a meatball. Broil in a jelly-roll pan on top rack in oven about 2 inches from the heat for 8 minutes, turning once. To make yogurt sauce, peel the cucumber and halve lengthwise removing all of the seeds. Grate cucumber and drain off excess liquid. Combine with remaining sauce ingredients and mix until smooth. Serve warm meatballs with toothpicks and chilled sauce on the side. the meatballs can be makde ahead and reheated. Sauce should be refrigerated until ready to serve.