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12-08 Lebanese meatballs with Apricot sauce

This dish is a nice change of flavor. Be careful not to overcook them because they get tough easily. Serve with Persian Jeweled Rice (12-09) and a salad.

Combine:
1 lb ground meat (I did half ground turkey breast & 1/2 organic ground beef)
4-6 cloves garlic, chopped or minced
2 t salt
1/2 t pepper
When thoroughly combined, add:
1 handful of chopped fresh parsley
Now add:
1/3 c dried apricots, chopped (Try to find the organic ones without sulfur, they look scary but taste fine)
1/3 c golden raisins
1/3 c toasted pine nuts (slivered or chopped almonds would work)
Combine well and slowly incorporate
1/3 c yogurt (I used plain Greek)
Form meatballs and fry them in a 1:1 ratio of vegetable oil and olive oil over medium heat*
*I like them better baked in the oven...

Apricot sauce - He made this just for the American customers so its not the "authentic" part. We also put it on our Jeweled rice.
Combine:
1 c yogurt (I used plain Greek)
1 T agave syrup
3/4 c dried apricots, chopped
pinch salt
1 T lemon juice
Paprika and turmeric for color
Chill to blend flavors (He recommends overnight but I only did 30 minutes)
There will leftover sauce but I mixed it in my plain yogurt the next day and it was delicious.

This recipe is from Mark Zolun, owner of Iralia, which is no longer operating.
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