Lamb Meatballs with Cumin stuffed with Grapes

Minced lamb is an amazing thing. Whatever you make of it - everything is delicious. But these meatballs have one secret - the grapes hiding inside, literally exploding in the mouth with sweet juice.

Ingredients

• 2 tbsp. l. cumin
• small bunch of mint
• 1 large onion
• olive oil
• 1 kg minced lamb shoulder
• 1/2 cup fresh bread crumbs
• 2 eggs
• a large bunch of not too small seedless white grapes
• flour
• salt
• freshly ground black pepper

Directions

1. Lightly fry the zira in a skillet, shaking it, over medium heat for 1–2 minutes. Pour the hot cumin into a mortar and rub quite finely. Chop the mint leaves (the stems are not needed).
2. Chop the onion very finely. Heat 2 tablespoons in a skillet. l. butter, put onion, fry over medium heat, stirring occasionally, until golden brown, 15 minutes.
3. In a large bowl, combine the minced meat with onions, mint and crumbs; season with cumin, salt, pepper. Then add lightly beaten eggs and knead until smooth.
4. Remove the grapes from the branch. Place about 2 tsp in the palm of your hand. minced meat, form a tortilla, on it - grapes. Roll a dense ball so that the grape is completely covered with minced meat.
5. Dip the meatballs in flour. Heat the oil vigorously in a deep saucepan (about 6 cm thick), but do not let it smoke. Fry the meatballs in portions until golden brown, turning over, 1-2 minutes. Place the sautéed meatballs on paper towels and then place them in an ovenproof dish.
6. Bring the meatballs to readiness in an oven preheated to 180 ° C, 10 minutes. Serve with a green salad mix.