| 1 | Keftas, from north africa, are meatballs prepared with ground lamb or beef and a number of herbs and spices. |
| 2 | They appear in a variety of dishes, such as stews, and also as brochettes hot off the charcoal grill. |
| 3 | The seasonings range from chili to cinnamon and usually include a moroccan favorite, fresh mint. |
| 4 | These keftas are delicious served with pita bread, low-fat yogurt, tomatoes and lettuce or with cooked rice. |
| 5 | Note: if using wooden skewers, soak them in water for 20 minutes. |
| 6 | Combine all ingredients, cover and refrigerate for 1 hour or up to 24 hours. |
| 7 | Shape into 30 1 ?inch meatballs and thread them on six skewers. |
| 8 | (you may slightly flatten them to make sausage shapes or leave them as balls). |
| 9 | Prepare a gas grill or charcoal fire. |
| 10 | Grill for 3 minutes on each side, or just until no longer pink inside. |
| 11 | Alternatively, broil the meatballs for 2 minutes on each side. |
| 12 | 176 calories per serving: 15 g protein, 12 g fat, 3 g carbohydrate; 227 mg sodium; 0 mg cholesterol. |
