Friday, July 30, 2010

Meatballs with Pine Nuts, Cilantro, and Golden Raisins

Stacy is here this weekend and she is trying to eat healthy so I found this recipe in the book I just finished, "A Homemade Life," by Molly Wisenberg. I tend to find a cookbook that I like and just make everything that week from that particular book.  This is the book for the week.  Love, love, loved this recipe.

Printable Recipe: the Yogurt Sauce
1 cup plain yogurt (not low fat or nonfat)
3 Tablespoons lemon juice
1 medium clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon salt
For the Meatballs
1/2 cup minced yellow onions
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped pine nuts
1/2 cup golden raisins, halved or coarsely chopped if large
1/2 cup fine bread crumbs
1 large egg, lightly beaten
1/2 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
1 pound ground turkey, chicken, or lamb (the author likes it with lamb)
4 Tablespoons olive oil

First, make the yogurt sauce. In a small bowl, combine the yogurt, lemon juice, garlic, cumin, and salt. Whisk to combine and set aside at room temperature to let the flavors develop.
To make the meatballs, combine onions through black pepper in a large bowl. Add the ground meat and, using your hands, break it up into small chunks. Then massage and gently knead the meat to incorporate the ingredients. Mix until combined, but do not overmix. Gently pinch off hunks of the mixture and roll into 1 1/2 inch balls. Set aside on a large plate. (Raw meatballs can be covered and refrigerated for up to 1 day. Or place them, not touching, on a rimmed baking sheet and freeze until hard, then transfer them to a heavy-duty plastic bag and freeze for up to 2 weeks.)
Warm 2 Tablespoons of the oil in a heavy large skillet over medium heat. Add about 1/2 of the meatballs, taking care not to crowd them. As they begin to color, turn them gently with tongs and lightly shake the pan to roll them around, so they get some color on every side. Don't worry if a few of the pine nuts fall out into the pan; that happens. The meatballs are ready when they're evenly browned and feel pleasantly firm, but not rock-hard. Transfer finished meatballs to a plate lined with paper towel. If the skillet looksdry, add the remaining 2 Tablespoons oil. Cook the remaining meatballs. Serve hot, warm, or at room temperature, with the yogurt sauce.

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