Meatballs with Cucumber Salad

Meat 655 Last Update: Mar 04, 2021 Created: Mar 02, 2021 0 0 0
Meatballs with Cucumber Salad
  • Serves: 4 People
  • Prepare Time: 1 hour 30 m
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy
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These meatballs will appeal to those who like spicy foods. But don't be scared - yogurt and cucumber salad will cool the ardor of the pepper.

Ingredients

Directions

  1. Make a hot sauce. To do this, cut the peppers lengthwise, remove the seeds, finely chop the pulp. Heat a dry skillet over medium heat and stir-fry the skillet, cumin seeds, chili flakes, and chili peppers. It will take about 3 minutes. Remove from heat, cool and grind in a blender. Add vinegar, paprika, garlic to a blender and blend until smooth. Without turning off the blender, pour in the olive oil in a thin stream and beat well, season the sauce with salt.
  2. Peel the lamb from excess fat and films, cut into small pieces. Rotate the meat through a medium wire grinder.
  3. Peel the onion and garlic and chop finely. Chop the parsley and sage leaves. In a mortar, lightly grind the fennel seeds, coriander and cumin with 1/2 tbsp. l. salt. Mix the minced meat with egg, onion, garlic and herbs, add flour, chopped spices and oregano, mix well. While wetting your hands, shape the minced meat into about 3 cm diameter meatballs.
  4. Heat oil in a large heavy skillet over medium-high heat. Fry the meatballs on all sides until golden brown, then reduce heat slightly and fry until cooked through, it will take 5-7 minutes in total.
  5. Transfer the cooked meatballs to a large bowl and pour over the hot sauce, stir.
  6. For the salad, cut the cucumbers into circles and mix with lemon zest, lemon juice, vinegar and 2 tbsp. l. butter, season with salt and pepper.
  7. Divide the meatballs into bowls, add yogurt and cucumber salad, sprinkle with mint leaves and paprika.

Meatballs with Cucumber Salad



  • Serves: 4 People
  • Prepare Time: 1 hour 30 m
  • Cooking Time: 1 hour 30 m
  • Calories: -
  • Difficulty: Easy

These meatballs will appeal to those who like spicy foods. But don't be scared - yogurt and cucumber salad will cool the ardor of the pepper.

Ingredients

Directions

  1. Make a hot sauce. To do this, cut the peppers lengthwise, remove the seeds, finely chop the pulp. Heat a dry skillet over medium heat and stir-fry the skillet, cumin seeds, chili flakes, and chili peppers. It will take about 3 minutes. Remove from heat, cool and grind in a blender. Add vinegar, paprika, garlic to a blender and blend until smooth. Without turning off the blender, pour in the olive oil in a thin stream and beat well, season the sauce with salt.
  2. Peel the lamb from excess fat and films, cut into small pieces. Rotate the meat through a medium wire grinder.
  3. Peel the onion and garlic and chop finely. Chop the parsley and sage leaves. In a mortar, lightly grind the fennel seeds, coriander and cumin with 1/2 tbsp. l. salt. Mix the minced meat with egg, onion, garlic and herbs, add flour, chopped spices and oregano, mix well. While wetting your hands, shape the minced meat into about 3 cm diameter meatballs.
  4. Heat oil in a large heavy skillet over medium-high heat. Fry the meatballs on all sides until golden brown, then reduce heat slightly and fry until cooked through, it will take 5-7 minutes in total.
  5. Transfer the cooked meatballs to a large bowl and pour over the hot sauce, stir.
  6. For the salad, cut the cucumbers into circles and mix with lemon zest, lemon juice, vinegar and 2 tbsp. l. butter, season with salt and pepper.
  7. Divide the meatballs into bowls, add yogurt and cucumber salad, sprinkle with mint leaves and paprika.

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