Oriental meatballs

Name: Oriental meatballs
Cook time: 2 h
Total time: 2 h
Yield: 15
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 1 Pot Mint; 1 untreated lemon; 500 g Whole milk yoghurt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) Apricots; 200 g liquid sour cream (10 % fat); 125 mayonnaise; 2 TEASPOONS Curry; 2 Onions; 4 Garlic cloves; 260 g paprika-filled olives; 150 g shelled sesame; 1 kg mixed minced meat; 4 Eggs (size M); 1 TEASPOON Cinnamon; 1/2-1 TEASPOON ground cilantro; 1/2-1 TEASPOON ground cumin; 1 kg white frying fat; 150 g Sheep's cheese; 90 g pickled peppers; 7-10 Tbsp Lemon and lemon julienne; 90-100 little wooden skewers; 7-10 Tbsp Kitchen paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 15

100 g Long grain rice
7-10 Tbsp Salt
1 Pot Mint
1 untreated lemon
500 g Whole milk yoghurt
7-10 Tbsp Pepper
1 can(s) (425 ml) Apricots
200 g liquid sour cream (10 % fat)
125 mayonnaise
2 TEASPOONS Curry
2 Onions
4 Garlic cloves
260 g paprika-filled olives
150 g shelled sesame
1 kg mixed minced meat
4 Eggs (size M)
1 TEASPOON Cinnamon
1/2-1 TEASPOON ground cilantro
1/2-1 TEASPOON ground cumin
1 kg white frying fat
150 g Sheep's cheese
90 g pickled peppers
7-10 Tbsp Lemon and lemon julienne
90-100 little wooden skewers
7-10 Tbsp Kitchen paper

Directions

1
Put the rice in 200 ml boiling salted water, cover and let it swell for about 20 minutes at low heat. Pour the finished rice onto a sieve, drain and allow to cool. In the meantime, wash and chop the mint for the yoghurt and mint dip, except for a little topping.
2
Wash the lemon, dab dry and finely grate the peel. Squeeze 1/2 lemon. Mix yoghurt, mint, lemon juice and zest. Season to taste with salt and pepper. Put the dip into a small bowl and sprinkle lemon julienne over it as desired.
3
For the curry-apricot dip, drain the apricots on a sieve. Finely dice 2 apricot halves. Puree the remaining apricots and 4 tablespoons of apricot juice. Add sour cream, mayonnaise and curry and mix everything together.
4
Season with salt and curry, arrange in a small bowl and sprinkle with apricot cubes. For the meatballs, peel onions and garlic. Finely dice the onions, press the garlic through a garlic press.
5
Chop 200 g olives. Lightly roast sesame seeds in a pan without fat and let them cool down. Put minced meat, eggs, rice, olives, onions, garlic, a little salt, pepper, cinnamon, coriander and cumin in a mixing bowl.
6
Knead with the dough hooks of the hand mixer to a uniform mass. (if necessary, form a test dumpling, fry in a pan and check whether the mixture is properly seasoned). Form 90-100 small dumplings from the remaining minced mass with moistened hands and roll them in sesame seeds.
7
Heat the fat in a fryer or pot and fry the dumplings in portions (at approx. 175 ° C) for 4-5 minutes. Lift them out with a skimmer and let them drip off on kitchen paper.
8
Halve the remaining olives. Cut the sheep's cheese into cubes. Put cooled dumplings on wooden skewers with feta cheese, half olives and pepperoni. Arrange them together with the dips and garnish with mint and lemon wedges.