Oriental mini-meatballs with a sour cream dip

Oriental mini-meatballs with a sour cream dip

Total: 45 min. | Active: 45 min.
gluten-free, Low Carb
Nutritional value / person: 478 kcal
, Fat: 35 g
, Carbohydrate: 12 g
, Protein: 28 g
These are a little smaller than conventional meatballs and, being bite-sized, also make a great starter or snack. Given an oriental twist, they also make a wonderful addition to a colourful and varied mezze platter. Alternatively, serve them as a main course with plain rice. It really is up to you: they are delicious in any guise!

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meatballs

500 g minced meat (beef)
1 courgette, coarsely grated
4 tbsp currants
1 handful peppermint, finely chopped
1 handful coriander, finely chopped
1 spring onion, finely chopped
1 garlic clove, pressed
½ tsp sea salt
1 tsp ground cumin
½ tsp cayenne pepper
1 egg
olive oil for frying

Dip

200 g sour single cream (or Greek yoghurt)
½ organic lemon, use grated zest and juice
1 tbsp olive oil
herb salt, to taste
pepper, to taste
a little Oriental spice mix (e.g. Fine Food sumac)
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How it's done

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Meatballs

Place the mince with all the ingredients up to and including the egg in a bowl and knead by hand until thoroughly combined. Shape the mixture into small meatballs and flatten them slightly. Sear the meatballs in batches in the oil over a high heat, on both sides, then cook through for a few minutes over a low heat.

Dip

Mix together the single cream, lemon and oil, and season.

Serve the dip with the meatballs.

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Fotografin Claudia Link, Foodstyling Katja Rey

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