Stuffed lamb meatballs with basil and mozzare
easy
40 mins
40 mins
Ingredients
- 2 Onions
- 8 small mozzarella beads
- 1 potty Basil
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 500 g Lamb minced meat
- 1 1/2 TABLESPOONS Breadcrumbs
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS Oil
- 8 Tomatoes
- 3-4 Tbsp White wine vinegar
- 7-10 Tbsp Sugar
- 1-2 TABLESPOONS Olive oil
- 15 g whole almonds (with skin)
- 150 g Whole milk yoghurt
Directions
- 1
Onions peel and chop finely. Drain the mozzarella. Wash the basil, dab dry and pluck the leaves from the stalk. Cut some leaves into strips. Turn the mozzarella in the lemon peel and wrap in basil leaves.
- 2
Put some leaves aside for garnishing. Knead minced meat, breadcrumbs, egg, half of the diced onions, salt, pepper and paprika. Form 8 meatballs from the minced dough, press a hollow in the middle, put wrapped mozzarella balls in it and form a meatball again. Heat the oil in a pan and fry the meatballs in it over medium heat for about 9 minutes on each side. In the meantime, clean, wash and quarter the tomatoes. Mix vinegar, salt, pepper and sugar. Beat in olive oil. Coarsely chop the almonds. Mix yoghurt, lemon juice, salt, pepper, sugar and almonds. Mix tomatoes, remaining onion cubes, basil strips and the vinaigrette.
- 3
Mix vinegar, salt, pepper and sugar. Beat in olive oil. Coarsely chop the almonds. Mix yoghurt, lemon juice, salt, pepper, sugar and almonds. Mix tomatoes, remaining onion cubes, basil strips and the vinaigrette. Arrange meatballs, tomato salad and some yoghurt dip on a plate. Serve garnished with remaining basil leaves
Nutrition Facts
680 kcal
11 g
51 g
30 g
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