Lamb meatballs with bean salad

Name: Lamb meatballs with bean salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g green beans; 7-10 Tbsp Salt; 100 g white beans (tin); 1 TABLESPOON Dijon mustard; 1 TEASPOON Vinegar; 1 TEASPOON Honey; 100 ml Vegetable broth; 7-10 Tbsp Pepper; 200 g red lentils; 1 small onion; 2 TABLESPOONS Olive oil; 2 stem(s) Thyme; 1 Garlic clove; 300 g minced lamb; 1 TABLESPOON Breadcrumbs; 60 g Low-fat curd

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g green beans
7-10 Tbsp Salt
100 g white beans (tin)
1 TABLESPOON Dijon mustard
1 TEASPOON Vinegar
1 TEASPOON Honey
100 ml Vegetable broth
7-10 Tbsp Pepper
200 g red lentils
1 small onion
2 TABLESPOONS Olive oil
2 stem(s) Thyme
1 Garlic clove
300 g minced lamb
1 TABLESPOON Breadcrumbs
60 g Low-fat curd

Directions

1
Clean, wash and break the green beans into pieces. Cook in boiling salted water for about 10 minutes, drain and drain. Rinse white beans and drain on a sieve. Mix mustard, vinegar and honey, stir in vegetable stock. Season with pepper and possibly some salt. Mix green and white beans with the vinaigrette
2
Cook the lentils in boiling water for about 10 minutes. Peel and chop the onion. Heat 1 tablespoon of oil in a frying pan. Fry the onion until transparent. Drain the lentils and rinse with cold water
3
Wash the thyme, remove the leaves and chop finely. Peel garlic and cut into fine cubes. Knead minced garlic with onion, breadcrumbs, curd and thyme in a bowl, season with salt and pepper. Form approx. 8 equally sized meatballs from the mixture
4
Heat 1 tablespoon of olive oil in a frying pan. Fry the meatballs for 10-12 minutes while turning. Arrange the meatballs with the bean salad