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🍽️ Crispy Lamb Meatballs with Fried Potatoes

680 kcal · 30 min · 4 servings

Ingredients

• 500 g ground lamb
• 1 onion
• 2 garlic cloves
• salt
• 1 tsp dried thyme
• 1 tbsp parsley (chopped)
• 0.5 tsp paprika powder
• 1 pinch cayenne pepper
• 1.5 tbsp butter
• 2 tbsp oil
• 6 savoy cabbage leaves
• 200 ml vegetable broth
• 4 large potatoes (cooked)
• oil (for frying)

Instructions

1. 1. Peel the onion and the two garlic cloves.
2. 2. Finely chop the onion and garlic.
3. 3. Heat one teaspoon of butter in a pan.
4. 4. Sauté the chopped onion and garlic in the hot butter.
5. 5. Place the lamb mince into a large bowl.
6. 6. Add the sautéed onion and garlic mixture to the minced meat.
7. 7. Season the mixture with salt, pepper, fresh parsley, thyme, paprika powder, and a pinch of cayenne pepper.
8. 8. Knead the meat mixture well with your hands until all ingredients are combined.
9. 9. Shape the mixture into small balls the size of a golf ball.
10. 10. Heat oil and some butter in a large frying pan.
11. 11. Fry the lamb meatballs in the pan on all sides.
12. 12. Cook the balls for about seven minutes until they are fully cooked.
13. 13. Add the prepared cabbage leaves to a large pot with the broth.
14. 14. Simmer the cabbage in the broth until it is tender but still firm to the bite.
15. 15. Peel the potatoes.
16. 16. Slice the peeled potatoes into thin rounds.
17. 17. Heat frying oil in a pot or deep fryer.
18. 18. Fry the potato slices in the hot oil until golden yellow.
19. 19. Remove the potatoes from the oil and let them drain on kitchen paper.
20. 20. Plate the fried potatoes, the simmered cabbage, and the lamb meatballs.
21. 21. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 680
• Protein: 32 g · Fett/Fat: 42 g · Carbs: 38 g