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Thursday, July 27, 2017

Meatball and Yogurt Chowder






Deb Lindsey for The Washington Post; tableware from Crate and Barrel

DINNER IN MINUTES FEB 27, 2013

Oh, dear. I wish this dish looked better. But what can you do? Greek-style yogurt stirred with tender meatballs might not blend in quite so smoothly. But it comes together easily -- in one pot! -- and tastes good. Promise.

Serve with warm pita bread.

SERVINGS: 4 - 5 ABOUT 10 CUPS

INGREDIENTS

15 ounces/420g canned no-salt-added chickpeas
5 cups water
1 medium onion
1/4 cup dried brown lentils
2 1/2 teaspoons kosher salt, or more to taste
1 pound lean ground beef (90-10 percent)
1/2 cup packed fresh dill fronds
10 ounces/280g fresh baby spinach
3 cups whole-milk plain yogurt, preferably Greek-style

DIRECTIONS

Drain and rinse the chickpeas; place them in large saute pan along with the water. Bring to a boil over high heat. Meanwhile, finely chop the onion.

Once the water comes to a boil, add the lentils and 2 teaspoons of the salt. Reduce the heat to medium-high; cook, covered, for 10 minutes.

While the mixture cooks, combine the onion, the ground beef and the remaining 1/2 teaspoon of salt in a mixing bowl. Use all of the mixture to form about thirty 1 1/2-inch meatballs.

Uncover the saucepan and carefully add the meatballs, making sure they are just covered by the liquid. Cook uncovered for 15 minutes, turning them a few times to ensure even cooking.

Finely chop the dill.

Reduce the heat to medium-low. Add the dill, then add the spinach in two or three additions, allowing each addition to wilt a bit before stirring it in. Cook for about 3 minutes, then stir in the yogurt, being careful not to break up the meatballs. Cook just until warmed through. Taste, and add salt as needed.

Divide among individual bowls. Serve hot.

RECIPE SOURCE

Adapted from "One-Pot Wonders," by Clifford A. Wright (Wiley and Sons, 2013).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per serving (based on 5): 430
% Daily Values*
Total Fat: 17g 26%
Saturated Fat: 9g 45%
Cholesterol: 75mg 25%
Sodium: 1130mg 47%
Total Carbohydrates: 31g 10%
Dietary Fiber: 8g 32%
Sugar: 7g
Protein: 39g

https://www.washingtonpost.com/pb/recipes/meatball-and-yogurt-chowder/13248/

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