User Manual

Poultry and meat 53
MEATBALLS:
CHILLING TIME: 3 HOURS
250 g spring onions
1 clove garlic
115 ml vegetable oil
500 g minced lamb
2 eggs
Salt
Pepper
100 g gram flour
DRESSING:
250 g Greek yoghurt
5 mint leaves
1 generous pinch garlic
Lemon juice
Per serving
621 kcal, 19 g carbs, 44 g fat,
37 g protein
PREPARATION
1. Trim and wash the spring onions. Peel the garlic clove.
Chop both finely. Place a generous pinch of garlic to one
side for the dressing.
2. Heat 15 ml oil in a pan with the spring onions and
garlic at setting 6 for approx. 8 minutes. Then leave to
cool.
3. Combine the minced lamb with the eggs, salt, pepper
and the cooled onion/garlic to produce a smooth
mixture. Cover and leave to rest in the refrigerator for
3 hours.
4. Make meatballs weighing 40 g and turn in gram flour.
5. Heat the rest of the oil in a frying pan at setting 6 for
approx. 5 minutes until the oil is hot enough.
6. Turn down the hotplate to setting 4. Fry half of the
meatballs for approx. 4 minutes, turn and fry for around
another 4 minutes until they are done. Leave to drain on
kitchen towel. Fry the rest of the meatballs the same way.
7. Rinse the mint, shake dry and then chop finely.
Mix the yoghurt, mint and garlic together and season
with lemon juice.
8. Serve the meatballs with the yoghurt dressing.
Tip:
Garnish the meatballs with shoots.