Apricots bring a taste of Turkey to meatballs Fast & Fresh: With crushed rosemary stirred in, lemony rich yogurt becomes a quick sauce for a lightly seasoned ground lamb dish.

FAST & FRESH

October 25, 1995|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

This menu traces its lineage back to the cuisines of Turkey and Greece, but it has been updated to fit our Fast & Fresh theme of dinner in less than 20 minutes. Using ground lamb is an inexpensive way to fulfill that lamb craving.

If you can't find ground lamb in the fresh meat department, check the freezer department of the supermarket.

If you do buy frozen meat, let the microwave come to the rescue for quick thawing. Ground chicken or turkey are perfect substitutes if lamb is not a favorite.

The salad can be quickly tossed together first.

Crisp the pita rounds in the oven right along with the lamb. A tasty trick is to first brush each round with the salad dressing (same as for the salad) and sprinkle with garlic salt. Bake them only about five minutes so they don't burn.

For the hot and cold dessert, warm the apples in the microwave according to package directions.

B6 Spoon over bowls of vanilla ice cream or ice milk.

Turkish meatballs with lemon rosemary sauce

Serves 4

1 pound ground lamb

2 cloves garlic, minced

1/2 cup dried apricots, finely chopped

1 1/4 cup Rice Krispies cereal

1 egg

1 teaspoon crushed rosemary

1/2 teaspoon salt

Combine all the ingredients and mix well. Firmly shape into eight 2-inch balls. Then, place meatballs on greased baking sheet and bake 8 to 10 minutes in 450-degree oven.

Meanwhile, make the sauce by stirring 1 1/2 teaspoons fresh lemon juice and 1 teaspoon finely crushed rosemary into one 8-ounce container of lemon yogurt.

K? Pass the sauce separately to spoon on top of the meatballs.

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