Saute onion in 1 tablespoon butter until transparent. Cool slightly. Mix with meat, egg, bread and seasonings. Shape into 1 1/4 inch balls and roll them in dry bread crumbs. Brown 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. For extra flavor dissolve a bouillon cube in the water used to cook the rice. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 6|
|Calories from Fat: 417 (66%)|
|Amt Per Serving||% DV|
|Total Fat 46.3g||62 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 166.3mg||51 %|
|Sodium 378.7mg||13 %|
|Potassium 554.3mg||15 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 21g|
|Protein 30.5g||44 %|
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Calories per serving: 635
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