Return to Content

Boeuf Abdullah (Lebanese Meatballs)

Boeuf Abdullah (Lebanese Meatballs)
1 vote, 4.00 avg. rating (79% score)
Print Friendly

Yield: Serves 6-8

With its distinctively tart yogurt sauce, this is particularly good served with wheat pilaf.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 1 pound ground beef
  • 1 egg, beaten
  • 2 slices bread soaked in 1/2 cup milk
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup dry bread crumbs
  • 2 cups plain yogurt


Sauté onion in 1 tablespoon butter until transparent. Cool slightly. Mix with meat, egg, bread, and seasonings. Shape into 1-1/4" balls and roll them in dry bread crumbs. Brown slowly in remaining 2 tablespoon butter. Drain off all but 2 tablespoon 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.
Updated Wednesday, February 14th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Boeuf Abdullah (Lebanese Meatballs)

  1. Anonymous August 23, 2008 at 6:01 am #


Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111