* Exported from MasterCook *
Slow Cooker Turkish Beef and Veal Meatballs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1 pound ground veal
2 garlic cloves -- minced
1/2 cup finely chopped onion
2 teaspoons dried oregano
1 teaspoon dried rosemary -- crushed in the palm of your hand
2 slices sturdy white bread -- crusts removed, and torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
grated zest of 1 lemon
1/2 cup finely chopped flat-leaf parsley leaves
2 cups beef broth
2 cups full-bodied red wine -- such as Burgundy, Merlot or Zinfandel
2 Tablespoons unsalted butter -- softened, optional
2 Tablespoons all-purpose flour -- optional
In a large mixing bowl, stir together the beef, veal, garlic, onion,
oregano, rosemary, bread, milk, salt, pepper, lemon zest, and parsley
until well combined.
Form the meat mixture into 1 1/2-inch balls, using a portion scoop.
Combine the broth and wine in the insert of a 5 to 7-quart slow cooker.
Drop the meatballs into the liquid. Cover and cook for 4 hours on High,
or 6 to 7 hours on Low.
Remove the meatballs from the slow cooker with a slotted spoon and
transfer to a serving bowl. Sauce is optional. If you would like to
accompany the meatballs with a sauce, boil the cooking liquid on the stove
top for 10 minutes, and then spoon it over the meatballs. Or, to thicken
the sauce even more, in a small bowl, knead together the butter and the
flour. Whisk in the butter mixture, 1 teaspoon at a time, and continue
whisking until the sauce returns to a boil and is smooth and thickened to
your liking. Serve immediately.
Serves 6
VARIATION: GREEK GYRO WITH TZATZIKI SAUCE - for a Greek twist, I like to
tuck the meatballs into pita bread and serve them with a cucumber sauce,
called 'tzatziki'. To make tzatziki, in a mixing bowl, whisk together 2
cups Greek-style yogurt, 1 Tablespoon fresh lemon juice, 1 Tablespoon
distilled white vinegar, 2 minced garlic cloves, 3 Tablespoons chopped
fresh dill, 2 teaspoons salt and 1/2 teaspoon freshly ground black pepper.
Fold in 1 diced European cucumber, cover and refrigerate for at least 2
hours, and up to 36 hours. To serve, place a few meatballs in a pita bread
pocket and spoon some tzatziki sauce over the meatballs.
AuthorNote: These meatballs are a riff on 'doner kebab', the street food
served in Turkey and around the Middle East, where its also called
shwarma. A meat mixture, cooked on a vertical spit, it is sliced off and
tucked into bread or served over pilaf, with salad. This version is made
with beef and veal and is flavored with onion, garlic, rosemary, and
oregano. The meat simmers in an untraditional but tasty red wine and beef
broth sauce.
Cuisine:
"Turkish"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
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Per Serving (excluding unknown items): 564 Calories; 33g Fat (59.4%
calories from fat); 40g Protein; 11g Carbohydrate; 1g Dietary Fiber; 159mg
Cholesterol; 1377mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.
Nutr. Assoc. : 0 0 0 20220 0 0 756 0 0 0 802 0 0 1244 0 0
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