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Ugandan Kabobs

SUBMITTED BY: William Anatooskin

"This recipe is not difficult to make, even though it has quite a number of ingredients. It's a great party appetizer. This recipe can be found in my cookbook "From Uncle Bill's Kitchen"."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup plain yogurt
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
3 slices whole wheat bread
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 1/2 cups dried bread crumbs
1 cup French-fried onions
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 teaspoon ground cumin
1/2 teaspoon coarsely crushed coriander seed
4 tablespoons chopped fresh parsley
1 jalapeno pepper, seeded and minced
2 pounds ground beef
3 cups vegetable oil for frying

DIRECTIONS

In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground beef, and work in with your hands until well mixed.
Roll mixture into balls the size of walnuts.
Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on Sep. 30, 2003 by JJOYCE1MINDSPRING

We served this with rice and it was great. The taste was a bit different, but we loved it by... MORE

Reviewed on Jul. 7, 2007 by ILOVEFOOD!

These were really good. At first I didn't know if they were worth all the prep, but after... MORE

Reviewed on Mar. 14, 2006 by RACHEL1070

These were pretty good. They take a lot of work. I liked the dipping sauce, but no one else... MORE

Reviewed on Dec. 2, 2005 by Joie2

Very good recipe. The meatballs are good hot or cold and the dipping sauce is quite good, too. MORE

Reviewed on Sep. 19, 2005 by donk

this dish is terrific. I altered the recipie somewhat-omitted soaked bread, used just one egg,... MORE

Reviewed on Dec. 8, 2004 by HETHAJEAN

These are a good way to change things up with your appetizers. They are different and very... MORE