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🍽️ Crispy Meatballs with Olives and Feta Cheese

519 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 1 clove garlic
• 2 red chili peppers
• 600 g lamb mince
• 1 egg
• 1 tsp hot mustard
• 0.5 tsp fresh chopped rosemary
• 0.5 tsp lemon thyme
• salt
• pepper (from the mill)
• 2 shallots
• 70 g black pitted olives
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 150 ml dry red wine
• 200 ml lamb stock
• 1 tbsp butter
• 1 tbsp flour
• 150 g feta
• 2 tbsp chive rings

Instructions

1. 1. Soak the bread roll in lukewarm water.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Wash the chili peppers.
4. 4. Halve one chili pepper lengthwise, remove the seeds, and chop it finely.
5. 5. Slice the second chili pepper into thin rings.
6. 6. Squeeze the soaked bread roll well to remove excess water.
7. 7. Mix the minced meat with the chopped chili, garlic, egg, mustard, and squeezed bread roll.
8. 8. Set aside the chili rings for later.
9. 9. Finely chop the rosemary and thyme and add them to the meat mixture.
10. 10. Season the mixture with salt and pepper.
11. 11. Form small balls from the meat mixture.
12. 12. Heat oil in a frying pan.
13. 13. Fry the meatballs in the hot pan until golden brown on all sides.
14. 14. Remove the cooked meatballs and set them aside.
15. 15. Peel the shallots and cut them into small cubes.
16. 16. Sauté the shallots and olives in the pan drippings.
17. 17. Return the meatballs to the pan with the sauce.
18. 18. Serve the meatballs with the sauce on plates.
19. 19. Crumble the feta cheese over the top.
20. 20. Garnish the dish with the chili rings and chive rolls.

Nutrition per serving

• kcal: 519
• Protein: 41 g · Fett/Fat: 31 g · Carbs: 14 g