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Egyptian Meatballs

Author/Submitted by: Breakfast Around The World by Richard S. Calhoun
Servings: 6
Categories: Appetizers / Beef / Ethnic / Haven't Tried / Low-Carb / Main Dish

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

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

2. Shape into meatballs and fry in clarified butter.

3. Drain and wipe skillet dry.

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

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

6. Reduce heat and simmer uncovered for 10 to 15 minutes.

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