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 / people: 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!


4 people


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


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


200g sour single cream (or Greek yoghurt)
½ organic lemon, use grated zest and juice
1tbsp 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


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.


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

Serve the dip with the meatballs.

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