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Ingredients
3 pounds twice-ground lamb
¼ cup onion juice (see note)
2 eggs
Salt, it desired
Freshly ground pepper
Oil
6 to 12 slices fresh toast
1 cup yogurt
1 clove garlic, finely minced
4 tablespoons hot melted butter
Nutritional analysis per serving (6 to 12 servings)
14 grams carbs; 152 milligrams cholesterol; 1045 calories; 42 grams monosaturated fat; 5 grams polyunsaturated fat; 52 grams saturated fat; 104 grams fat; 1 gram fiber; 475 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the meat in a mixing bowl and add the onion juice, eggs, salt and pepper to taste.
- Step 2
Blend the meat mixture with the hands and shape it into 12 ovals of equal size. Run a skewer lengthwise through the center of each meatball and arrange the meatballs on a baking sheet. Brush all over with oil.
- Step 3
Prepare the toast and have it ready.
- Step 4
Combine the yogurt with the garlic and s alt to taste and set aside.
- Step 5
Melt the butter and keep it hot.
- Step 6
Grill the meat balls over charcoal or a gas grill (or under the broiler if you must) about five minutes, depending on the desired degree of doneness. Turn them frequently so that they cook evenly.
- Step 7
Arrange the meat balls on toast and spoon equal amounts of the yogurt sauce over each serving. Pour melted butter over each serving.
To prepare onion juice, grate a small onion and add salt to taste. Let stand about five minutes. Strain the juice through cheesecloth.
Private Notes