Oriental mini-meatballs with a sour cream dip

Name: Oriental mini-meatballs with a sour cream dip
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 tbsp currants; 1 eggs; 200 g sour single cream; ½ organic lemons; 1 spring onions; 1 garlic; 1 handful coriander; 1 handful peppermint; 1 courgettes; 500 g minced meat (beef); olive oil; ½ tsp cayenne pepper; 1 tsp ground cumin; herb salt; 1 tsp sea salt; a little Oriental spice mix; pepper

Aperitif fingerfood

Total: 45 min. | Active: 45 min.

gluten-free, Low Carb

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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!

Nadja - LouMalou

Ingredients

for 4 person

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)

How it's done

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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