Meatballs with yoghurt dip

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 5 discs Toast
  • 2 TABLESPOONS hulled sesame seed
  • 1 small pot of coriander
  • 750 g mixed minced meat
  • 1 TABLESPOON Fig Mustard
  • 1 egg (size M)
  • 1/2 TEASPOON Curry
  • 7-10 Tbsp Cumin
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 stalk of lemongrass
  • 2-3 TABLESPOONS Oil
  • 250 g Whole milk yoghurt
  • 150 g Schmand
  • 5 TABLESPOONS Chilli sauce for chicken

Directions

  1. 1

    Soak the toast in cold water. Roast sesame seeds in a pan without fat, take them out and put them in a bowl. Wash the coriander, shake dry and put 1 stalk aside. Finely chop the top 1/3 of the remaining coriander stems. Knead minced, squeezed toast slices, mustard, egg, curry, cumin and 1/2 of the coriander, season with salt and pepper. Shape the chopped mass into small balls

  2. 2

    Cut the lemongrass into pieces. Heat the oil in a pan. Add lemongrass to the oil to flavour it. Fry the meatballs in the hot oil for about 10 minutes while turning. Remove pieces of lemongrass from the oil if they become too dark

  3. 3

    Mix yoghurt, remaining coriander and sour cream. Stir in chili sauce, season with salt and pepper. Sprinkle meatballs with sesame seeds and arrange on a plate. Garnish the dip with coriander and serve with the meatballs

Nutrition Facts

KCAL
560 kcal
CARBS
18 g
FATS
40 g
PROTEINS
31 g

Categories & Tags

Snacks/PartyMeatParty