Lamb Meatballs
A variety of flavors that promise indulgence.
Details
- Preparation Time: 45 minutes
- Cooking Time: 15 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
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600 g Meat, lamb, fillet
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1 bouquet Parsley, fresh
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1 piece Onion, raw
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0.5 teaspoons Salt, table
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2 pinch Spices, pepper, black
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3 spoons Breadcrumbs, dried
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1 twig Mint
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2 pod Garlic, fresh
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pieces Oil, vegetable oil, canola
Steps
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Thoroughly wash and dry fresh mint and parsley. Pluck the mint leaves and finely chop them together with the parsley. Wash the lamb and pat it dry with kitchen paper, then cut it into pieces. Grind it twice with a meat grinder (or use pre-ground meat if necessary). Peel one onion, finely chop it, and mix it into the meat.
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Peel the garlic and press it into the meat. Season with salt and pepper to taste, then add breadcrumbs and the chopped herbs. Knead the mixture well with your hands and let it rest for at least half an hour in a covered bowl.
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Oil your hands and shape the meat into approximately 20 meatballs. Place a pan on the stove and heat the oil well. Fry the meatballs on both sides in the hot oil. Once cooked, place the meatballs on paper towels to drain excess fat.
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Serve the meatballs on plates and drizzle them with a spoonful of sour cream. Garnish with a mint leaf and present to your guests.
Nutrition Information (Per 100g)
- Calories: 182.27 kcal
- Fat: 10.14 g
- Saturated Fat: 4.62 g
- Carbohydrates: 4.75 g
- Sugars: 0.64 g
- Protein: 15.28 g
- Fiber: 0.39 g