🍽️ Crispy lamb meatballs with fresh garlic yogurt

Name: Crispy lamb meatballs with fresh garlic yogurt
Total time: 30 min
Yield: 4 servings
Ingredients: 150 ml apple cider vinegar; 2 tbsp honey; salt; 2 bunches radishes; 1 tsp mustard seeds; 20 peppercorns; 600 g minced lamb; 1 pinch cinnamon; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 1 pinch chili powder; pepper; 3 tbsp olive oil; 350 g Greek yogurt; 0.5 organic lemon (zest and juice); 1 clove garlic; smoked paprika powder; 0.5 organic orange (zest); 4 spring onions

407 kcal · 30 min · 4 servings

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Ingredients

150 ml apple cider vinegar
2 tbsp honey
salt
2 bunches radishes
1 tsp mustard seeds
20 peppercorns
600 g minced lamb
1 pinch cinnamon
0.5 tsp ground cumin
0.5 tsp ground coriander
1 pinch chili powder
pepper
3 tbsp olive oil
350 g Greek yogurt
0.5 organic lemon (zest and juice)
1 clove garlic
smoked paprika powder
0.5 organic orange (zest)
4 spring onions

Instructions

1. Put vinegar, 150 milliliters of water, one tablespoon of honey, and one teaspoon of salt into a pot.
2. Bring the liquid to a boil.
3. Peel and wash the radishes.
4. Halve the radishes and place them in a heat-resistant jar.
5. Add mustard seeds and peppercorns to the boiling liquid.
6. Let the spices simmer for one more minute over low heat.
7. Pour the broth over the radishes in the jar.
8. Seal the jar tightly.
9. Let the radishes marinate for at least three hours or overnight.
10. Mix the lamb mince with the spices in a bowl.
11. Knead the mixture until it is moldable.
12. Heat two tablespoons of oil in a large pan.
13. Form small balls from the meat mixture.
14. Fry the balls in batches for six to eight minutes over medium heat until golden brown.
15. Remove the finished balls from the pan.
16. Let them drain briefly on kitchen paper.
17. Keep the balls warm in the preheated oven at 80 degrees Celsius (convection 60 degrees Celsius; gas: mark 1).
18. Stir the yogurt well with salt, pepper, the lemon zest, and one tablespoon of lemon juice.
19. Peel the garlic.
20. Chop the garlic finely.
21. Mix the garlic into the yogurt mixture.
22. Divide the sauce among four plates.
23. Sprinkle the sauce with paprika powder and some orange zest.
24. Plate the lamb meatballs.
25. Top with two tablespoons of the pickled radishes.
26. Sprinkle the dish with spring onion rings.
27. Serve the remaining radishes separately on the side.

Nutrition per serving

kcal: 407
Protein: 36 g · Fett/Fat: 22 g · Carbs: 14 g