Tired of the same old meatballs? Give this recipe a try. It makes a great appetizer or serve for dinner with rice and your favorite veggie.
| Tandoori Marinade | ||
|---|---|---|
| 4 | large cloves of garlic minced | |
| 2 | tbsp | fresh ginger root (chopped) |
| 2 | tsp | cumin seed |
| 1 | tsp | cardamom |
| 1 | tsp | red pepper flakes |
| 2 | tsp | paprika |
| 1 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| Meatballs | ||
| 1 1⁄2 | lb | ground beef |
| 1 | large onion (coarsely grated) | |
| 2 | clove | garlic (finely minced) |
| 1⁄4 | tsp | red pepper flakes |
| 1 | tsp | salt |
| 1⁄2 | tbsp | bread crumbs |
| 4 | tbsp | vegetable oil |
| 1⁄2 | c | Organic Plain Greek Yogurt |
| 1⁄2 | c | cilantro (finely chopped) |
Preheat oven to 350°.
Blend marinade ingredients in food processor for 1 minute and set aside.
Combine meatball ingredients, shape into about 50 bite-size balls and place on greased baking sheet. Bake for 15 minutes.
Remove meatballs from oven, place in a deep serving dish, cover with marinade and bake for an additional 20 minutes until heated through.