Egyptian Meatballs

Egyptian Meatballs


1 1/2 pounds lean ground beef, or sirloin
1/2 cup onion, finely minced
2 garlic cloves, minced
1/4 cup fresh parsley, minced
1/4 cup fresh dill, minced or 1 tsp dried dill
1/2 teaspoon cumin
1/4 teaspoon allspice
salt and pepper, to taste
3 tablespoons clarified butter
1 garlic clove, whole
2 cups tomato juice
1 tablespoon butter

Combine meat, onion, minced garlic, parsley, dill, cumin, allspice, salt and pepper.

Shape into meatballs and fry in clarified butter.

Drain and wipe skillet dry.

Fry remaining garlic cloves in one tablespoon of butter and stir in tomato juice.

Add meatballs, stirring to coat with sauce. Bring to a boil.

Reduce heat and simmer uncovered for 10 to 15 minutes.

B-man :wink: