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Drinks and Coctails Recipes

  Added: Oct 09, 2007  •  Visited (509)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
One Meatball
'Kuftes' are stuffed meat balls. This dish is made into one large meat ball instead of several little ones. It is cooked in a broth and then cut into serving-size pieces. You won't want to miss trying this one.

What You Need:
  • 1 lamb bone with a little meat on it
  • 1 onion, sliced
  • 1 clove garlic, sliced
  • 1 carrot, sliced
  • Salt and pepper to taste
  • ¼ teaspoon rosemary
  • 2 quarts water
  • 2 egg yolks
  • Juice of one lemon

  • 1 large onion, chopped
  • 3 tablespoons butter
  • 3 tablespoons currants
  • 3 tablespoons pine nuts
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon

  • 1 pound ground lamb
  • 1 cup cooked rice
  • 1/3 cup finely-snipped parsley
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg, beaten
  • Cheesecloth

  • How To Cook:
    1. The soup is best made on your conventional burner. Simmer the first 7 ingredients together 2 hours. Skim off fat and strain broth.

    2. After the meat ball is cooked in the broth and has been removed (see below), beat the egg yolks and lemon juice together. Beat in a little of the hot soup.

    3. Add to the remaining hot soup and stir until smooth and thickened. Soup can be cooked a few minutes more, if needed, but do not let it boil after adding the egg mixture.

    1. Cook the onion in the butter for 5 minutes in a covered container in the microwave oven.

    2. Stir in the remaining ingredients and chill for easier handling.

    1. Mix all the above ingredients thoroughly. Pat into a large circle. Pile the stuffing mixture in the center and form the meat mixture into a ball that completely encases the stuffing. Tie the meat ball into a piece of well-washed cheesecloth.

    2. Put the finished meat ball into a large casserole and pour the soup broth over until the meat ball is half covered. Cook, covered, in the microwave oven for 8 minutes.

    3. Turn the meat ball over and cook, covered, for 6 to 8 minutes more or until done. Remove the meat ball and thicken the soup as directed above.

    4. Remove the cheesecloth and place the meat ball in a serving dish. Add some of the soup. Cut into 4 wedges. Serve in soup bowls with the broth ladled over.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Middle East » Iran
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Vegetables » Onion
    Dish » Main Courses


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