Oriental mini-meatballs with a sour cream dip

Total time: 45m
Preparation Time: 45m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 478 Kcal, 28g Protein, 12g Carbohydrates, 35g Fat


  • Meatballs
  • 500 g minced meat (beef)
  • 1 courgettes, coarsely grated
  • 4 tbsp currants
  • 1 garlic clove, pressed
  • 1 handful peppermint, finely chopped
  • 1 spring onions, finely chopped
  • 1 handful coriander, finely chopped
  • 0.5 tsp sea salt
  • 1 tsp ground cumin
  • 0.5 tsp cayenne pepper
  • 1 eggs
  • olive oil for frying
  • Dip
  • 1 tbsp olive oil
  • 0.5 organic lemon, use grated zest and juice
  • 200 g sour single cream (or Greek yoghurt)
  • herb salt, to taste
  • pepper, to taste
  • a little Oriental spice mix (e.g. Fine Food sumac)

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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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