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Recipe for Meatballs with yogurt sauce

Nisrine Merzouki

Serves 4

To make an easy weekday supper, stuff these cilantro-flavored beef meatballs and yogurt sauce into pita rounds with cucumbers and tomatoes.

SAUCE

12ounces Greek-style yogurt
½onion, grated
1teaspoon ground
coriander
1teaspoon Dijon mustard
Salt and pepper, to taste
2tablespoons chopped fresh cilantro

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1. In a bowl, whisk the yogurt, onion, coriander, mustard, salt, and pepper until thoroughly combined.

2. Sprinkle with cilantro; set aside.

MEATBALLS

1slice white sandwich bread, crusts removed
3tablespoons milk
½onion, grated
½small bunch fresh cilantro, thick stems removed
1tablespoon ground
coriander
1teaspoon ground cumin
¾teaspoon salt
½teaspoon pepper
1pound lean ground beef
2tablespoons olive oil

1. In a bowl, combine the bread and milk. Set aside for 5 minutes, turning several times.

2. Add the onion, cilantro, coriander, cumin, salt, pepper, and beef. With clean hands, knead the mixture until thoroughly combined.

3. With wet hands, shape the mixture into 1½–inch balls.

4. In a large nonstick skillet over medium heat, heat the olive oil. Fry the meatballs in two batches, turning them once, for 10 to 12 minutes, or until browned. Serve the meatballs warm, topped with yogurt sauce. Nisrine Merzouki

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