Ingredients:
• 1 pound ground beef or lamb
• ½ teaspoon 7 spices
• ½ teaspoon coriander powder
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon paprika
• bunch of parsley, chopped
• 2 tablespoons uncooked rice
• 1 pound zucchini, sliced
• 1 (15 oz.) can garbanzo beans, drained
• 4 onions, sliced
• 3 garlic cloves
• 5 tablespoons oil
• 1 cup yogurt
• 1 egg
• 3 tablespoons flour
• 3.5 cups beef broth
• 1/2 teaspoon sugar
Directions:
• Mix together, ground meat, half of the parsley, rice, 7 spices, coriander, garlic powder, black pepper, salt, and paprika.
• Shape the meatballs into 1½ – 2-inch balls.
• Heat 3 tablespoons of oil in a skillet.
• Sauté the meatballs, 2-3 minutes per side.
• Set aside on a paper towel.
• Add zucchini to the same skillet and sauté for 5 minutes.
• Set the zucchini aside.
• In the same skillet heat 2 TB spoon oil, add onion and sugar and sauté for 10 minutes.
• Add garlic and cook for 1 more minute.
• Add garbanzo beans, meatballs, and beef broth, cover and cook on medium for 10 minutes.
• Add the zucchini and continue cooking for 10 more minutes.
• Meanwhile, in a bowl combine yogurt, egg, the rest of the parsley, and flour.
• Pour the yogurt mixture over the meatballs. Check for salt and pepper.
• Continue cooking for 6 more minutes for the sauce to thicken.
