Middelhavet ingredienser smag disse små kødboller. Yoghurt sauce med mynte og citron gør et forfriskende akkompagnement.
Kilde: Martha Stewart Living, februar 2011
Samlet tid
Forbered
portioner
ingredienser
Til Dipping Sauce:
Til kødboller:
Kørselsvejledning
Cooks Notes
Ikke-kogte kødboller kan frosses i op til 1 måned (frys på pergamentforede bagplader til fast og derefter overføre til genlukkelige plastposer). Tø i køleskab natten over, skewer, og fortsæt derefter med trin 3. Dipsaus kan køles over natten. Bagt kødboller kan køles i op til 2 dage.
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Mediterranean ingredients flavor these small meatballs. Yogurt sauce with mint and lemon makes a refreshing accompaniment. Source: Martha Stewart Living, February 2011 25 minutes 15 minutes 6 Total time Prepare portions ingredients For Dipping Sauce: 1 cup Greek yogurt (2 percent) 1 medium cucumber, peeled, seeded, and grated 3 tablespoons finely chopped fresh mint 1 teaspoon finely grated lemon zest plus 2 teaspoons fresh lemon juice Coarse salt and freshly ground pepper For meatballs: 1/2 recipe Ground-Meat Mix (about 1 3/4 pounds) 3/4 cup crumbled feta cheese 1 tablespoon finely chopped fresh oregano 1/4 teaspoon crushed red-pepper flakes Extra-virgin olive oil, for hands and baking sheets Directions 1. Make dipping sauce: In a medium bowl, combine yogurt, cucumber, mint, lemon zest and juice, and 3/4 teaspoon salt; season with pepper. 2. Make meatballs: Gently mix together meat, feta, oregano, and red pepper in a bowl; do not overmix. Shape mixture into 30 1 1/4-inch meatballs. (You may need to oil your hands to prevent mixture from sticking.) Thread 5 meatballs onto each of 6 metal skewers. 3. Preheat broiler with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deeply golden brown, about 8 minutes. Serve with dipping sauce. Cooks Notes Raw meatballs can be frozen for up to 1 month (freeze on parchment-lined baking sheets until firm and then transfer to resealable plastic bags). Thaw in refrigerator overnight, skewer, and then proceed with step 3. Dipping sauce can be refrigerated overnight. Baked meatballs can be refrigerated for up to 2 days.
27.04.2023 @ 04:50
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Mediterranean ingredients flavor these small meatballs. Yogurt sauce with mint and lemon makes a refreshing accompaniment. Source: Martha Stewart Living, February 2011 25 minutes 15 minutes 6 Total time Prepare portions ingredients For Dipping Sauce: 1 cup Greek yogurt (2 percent) 1 medium cucumber, peeled, seeded, and grated 3 tablespoons finely chopped fresh mint 1 teaspoon finely grated lemon zest plus 2 teaspoons fresh lemon juice Coarse salt and freshly ground pepper For meatballs: 1/2 recipe Ground-Meat Mix (about 1 3/4 pounds) 3/4 cup crumbled feta cheese 1 tablespoon finely chopped fresh oregano 1/4 teaspoon crushed red-pepper flakes Extra-virgin olive oil, for hands and baking sheets Directions 1. Make dipping sauce: In a medium bowl, combine yogurt, cucumber, mint, lemon zest and juice, and 3/4 teaspoon salt; season with pepper. 2. Make meatballs: Gently mix together meat, feta, oregano, and red pepper in a bowl; do not overmix. Shape mixture into 30 1 1/4-inch meatballs. (You may need to oil your hands to prevent mixture from sticking.) Thread 5 meatballs onto each of 6 metal skewers. 3. Preheat broiler with rack in top third of oven. Lightly brush a rimmed baking sheet with oil. Broil skewers on baking sheet until just cooked through and deeply golden brown, about 8 minutes. Serve with dipping sauce. Cooks Notes Raw meatballs can be frozen for up to 1 month (freeze on parchment-lined baking sheets until firm and then transfer to resealable plastic bags). Thaw in refrigerator overnight, skewer, and then proceed with step 3. Dipping sauce can be refrigerated overnight. Baked meatballs can be refrigerated for up to 2 days.