Izmir Kufta |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 2 lbs ground round (or 1 lb beef and 1 lb lamb) | 3 slices bread soaked in water and squeezed dry | 1 egg, beaten |
| 1 tsp cumin | 1 tsp chaimen | 1 tsp salt |
| 1/2 tsp pepper | 1/2 tsp garlic powder | 1/2 tsp paprika |
| SAUCE: 1 (8 oz) can tomato sauce | 1/2 C water | 1 clove garlic, minced or 1/2 tsp garlic powder |
| 1 | Mix all ingredients together. Shape into oval meatballs (larger for dinner or smaller for hors d'oeuveres). Saute in small amount of oil or brown in oven in lightly oiled roasting pan and arragned in rows. |
| 2 | Combine in saucepan and add meatballs. Cook in sauce about 15 minutes. Serve with bulghour or rice pilaf. May also be used as an appetizer. |