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🍽️ Crispy Meatballs with Creamy Walnut Sauce

848 kcal · 30 min · 4 servings

Ingredients

• 500 g lamb mince
• 1 onion
• 4 garlic cloves
• 5 slices toast bread
• 50 ml milk
• salt
• pepper (black)
• frying oil
• 3 tbsp flour
• 100 g walnut kernels (ground)
• 3 tbsp lemon juice
• 8 tbsp olive oil

Instructions

1. 1. Cut off the hard crusts from three slices of toast.
2. 2. Place the toast slices in the milk and let them soften.
3. 3. Peel two garlic cloves and set them aside for the sauce.
4. 4. Peel the remaining garlic and chop it finely.
5. 5. Peel the onion and grate it finely.
6. 6. Put the grated onion, chopped garlic, and minced meat into a bowl.
7. 7. Take the soaked bread out of the milk and squeeze it briefly.
8. 8. Add the bread to the meat in the bowl.
9. 9. Season the mixture with salt and pepper.
10. 10. Knead everything into a smooth dough.
11. 11. Shape the dough into a long log.
12. 12. Divide the log into 20 to 25 equal pieces.
13. 13. Roll each piece into a small ball.
14. 14. Coat the meatballs briefly in flour.
15. 15. Cut off the crusts from the remaining slice of toast.
16. 16. Soak the toast bread in a little lukewarm water.
17. 17. Squeeze the soaked bread out.
18. 18. Put the bread into a bowl with the walnuts and lemon juice.
19. 19. Press the reserved garlic cloves into the bowl.
20. 20. Knead everything into a smooth paste.
21. 21. Stir in water gradually until you get a thick sauce.
22. 22. Season the sauce with salt and pepper.
23. 23. Fill the sauce into small dipping bowls.
24. 24. Heat the frying oil in a pan.
25. 25. Fry the meatballs in it for 4 to 5 minutes until golden brown.
26. 26. Skewer the finished balls on wooden sticks.
27. 27. Serve the meatballs with the walnut dip.

Nutrition per serving

• kcal: 848
• Protein: 34 g · Fett/Fat: 69 g · Carbs: 25 g