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🍽️ Veal Meatballs with Herb Yoghurt Dip

422 kcal · 30 min · 4 servings

Ingredients

• 1 small red onion
• 1 small garlic clove
• 2 tbsp rapeseed oil
• 25 g capers (jar)
• 275 g lean veal mince
• 1 tbsp breadcrumbs
• 1 egg
• salt
• pepper
• 0.5 bunch chives
• 3 sprigs chervil
• 3 sprigs dill
• 1 organic lemon
• 150 g yogurt (0.3% fat)

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Dice the onion and the garlic into small cubes.
3. 3. Heat 1 teaspoon of oil in a pan.
4. 4. Sauté the garlic in it until translucent.
5. 5. Let the onion and garlic mixture cool down.
6. 6. Drain the capers.
7. 7. Finely chop the capers.
8. 8. Mix the minced meat with the capers.
9. 9. Add the breadcrumbs.
10. 10. Add the cooled onion and garlic mixture.
11. 11. Add the egg.
12. 12. Season the mixture generously with salt and pepper.
13. 13. Wet your hands with water.
14. 14. Shape 4 meatballs from the mixture.
15. 15. Place the meatballs in the fridge, covered.
16. 16. Wash the herbs under running water.
17. 17. Shake the herbs dry.
18. 18. Cut the chives into fine rings.
19. 19. Pluck the chervil leaves.
20. 20. Pluck the dill fronds.
21. 21. Finely chop the chervil leaves and dill.
22. 22. Rinse the lemon under hot water.
23. 23. Dry the lemon.
24. 24. Finely grate the lemon zest.
25. 25. Squeeze the juice from the lemon.
26. 26. Stir the yoghurt with the chopped herbs.
27. 27. Add the lemon zest to the yoghurt.
28. 28. Season the dip with salt.
29. 29. Season the dip with pepper.
30. 30. Add a little lemon juice to the dip.
31. 31. Heat the remaining oil in a non-stick pan.
32. 32. Fry the meatballs at medium heat for 4 to 5 minutes on each side until golden brown.
33. 33. Serve the meatballs with the dip.

Nutrition per serving

• kcal: 422
• Protein: 47 g · Fett/Fat: 20 g · Carbs: 11 g