Meatballs with Yogurt Sauce

Looking for an alternative to hamburgers this summer? These Middle Eastern meatballs are a surprisingly good, yet unorthodox combination of spices and flavors. Called "kefta," they're traditionally made with lamb. I, however, don't live in a place with a ready supply of ground lamb, so I substitute ground beef. Serve them with this minty yogurt sauce to offset the warm flavors of allspice, cinnamon and pepper.

Meatballs with Yogurt Sauce
Recipe from Gourmet January 2006
Pictures by Kelly

Yogurt Sauce
1 cup plain yogurt
2 tablespoons chopped fresh mint
1 teaspoon minced garlic
1/8 teaspoon salt

1. Stir together yogurt, mint, garlic, and salt in a small bowl and chill.

Meatballs
2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1 lb ground beef or lamb
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped

1. Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl.
2. Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form meat mixture into 36 balls (1 scant tablespoon each).
3. Broil for 10 minutes or grill on kebabs about 5-6 minutes. Serve with yogurt sauce.