Meatballs with Noodles Tossed in Yogurt
Ingredients
- 2 pounds ground beef
- ½ 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 Bermuda onion|Spanish onion finely chopped
- 6 large ripe plum tomatoes core -- peel, chop
- 4 sun-dried tomatoes finely chopped ==
- 1 pound fresh fine egg noodles in Asian markets
- 1½ cups plain yogurt
- 2 cloves garlic finely chopped
- ½ cup fresh mint chopped
- ==
- 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 ¾-inch meatballs.
- Set them aside.
- In a large, flameproof casserole, 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. ==
- 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.
This article uses material from the "Meatballs with Noodles Tossed in Yogurt" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
