Grilled Meatballs with Indian-Spiced Yogurt Sauce

PreparationMeatballs 1. Combine the ground beef, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl. Mix the ingredients with your hands until they are well blended and hold together well. 2. Preheat the broiler. 3. Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 1/2 ounce.) Lightly moisten your hands before forming each ball to facilitate rolling. Brush the meatballs with the remaining oil and broil them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through. Place the meatballs in a shallow bowl with the Indian-Spiced Yogurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for color. Indian Spiced Yogurt Sauce 1. Line the strainer with the cheesecloth. Place it over a bowl and spoon the yogurt into the strainer. Allow the yogurt to drain in the refrigerator for 3 hours. 2. Transfer the drained yogurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper. Per serving: 165.8 calories, 119.9 calories from fat, 13.3 g total fat, 4.6 g saturated fat, 30.2 mg cholesterol, 249.2 mg sodium, 4.6 g total carbs, 0.2 g dietary fiber, 4.0 g sugars, 6.7 g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From The Bride & Groom's Menu Cookbook by Abigail Kirsch and Susan M. Greenberg. Copyright (c) 2002 by Abigail Kirsch and Susan M. Greenberg. Published by Broadway Books. Abigail Kirsch's renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d'Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom's First Cookbook.

PreparationMeatballs 1. Combine the ground beef, onion, garlic, soy sauce, eggs, ginger, salt, and pepper in the bowl. Mix the ingredients with your hands until they are well blended and hold together well. 2. Preheat the broiler. 3. Brush the baking sheet with 2 teaspoons of the oil. With your hands, form the meat mixture into 24 round balls and place them 1 1/2 inches apart on the baking sheet. (Each ball should weigh about 1/2 ounce.) Lightly moisten your hands before forming each ball to facilitate rolling. Brush the meatballs with the remaining oil and broil them, 4 inches from the heating element, 6 to 8 minutes, turning them once, until they are cooked through. Place the meatballs in a shallow bowl with the Indian-Spiced Yogurt Sauce on the side, or cut off the top of a small round loaf of bread, remove the insides, and spoon the meatballs into the bread. Dust with chopped parsley for color. Indian Spiced Yogurt Sauce 1. Line the strainer with the cheesecloth. Place it over a bowl and spoon the yogurt into the strainer. Allow the yogurt to drain in the refrigerator for 3 hours. 2. Transfer the drained yogurt from the cheesecloth to the other bowl and blend in the garlic, lemon juice, oil, cumin, turmeric, and cayenne. Season to taste with salt and black pepper. Per serving: 165.8 calories, 119.9 calories from fat, 13.3 g total fat, 4.6 g saturated fat, 30.2 mg cholesterol, 249.2 mg sodium, 4.6 g total carbs, 0.2 g dietary fiber, 4.0 g sugars, 6.7 g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From The Bride & Groom's Menu Cookbook by Abigail Kirsch and Susan M. Greenberg. Copyright (c) 2002 by Abigail Kirsch and Susan M. Greenberg. Published by Broadway Books. Abigail Kirsch's renowned catering sites are located in Manhattan and Westchester County, and at the New York Botanical Garden. Trained at the Culinary Institute of America and Le Cordon Bleu, she is the past president of the New York and international chapters of Les Dames d'Escoffier. Susan M. Greenberg, her sister-in-law, is a professional freelance writer. Kirsch lives in Pound Ridge, New York, and Greenberg lives in Stamford, Connecticut. Together they also wrote The Bride and Groom's First Cookbook.