Method

Saute onion in 1 tablespoon butter in a small saute pan until transparent. Allow to cool slightly so you don't 'cook' other ingredients, then mix with meat, egg, bread and seasonings. With a light hand, shape into 1 1/4 inch balls and roll them in dry bread crumbs. 

Brown meatballs slowly in remaining 2 tablespoons butter.  Drain off all but 2 tablespoons fat. Gently spoon yogurt over and around meatballs.  Simmer for 20 minutes. Serve hot with rice or wheat pilaf. 

Serves: 6 to 8

Contributor: pat ciesla

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