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Fondue with Meatball and Lamb Roll Skewers

Fondue with Meatball and Lamb Roll Skewers
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45 min.
Preparation
easy
Difficulty

Ingredients

for 6 servings
For the meatballs
2 White rolls (day old)
2 Onions
4 Garlic cloves
400 grams Ground pork
400 grams Ground beef
3 Eggs
Breadcrumbs (as needed)
Salt
Pepper
1 teaspoon Chile pepper
1 ½ tablespoons Mustard
½ tablespoon Tomato paste
3 sprigs Parsley (chopped)
150 grams Feta cheese (grated)
For the lamb rolls
500 grams Ground lamb
100 grams Pine nuts
2 Eggs
1 sprig Thyme (finely chopped)
Cayenne pepper
Salt
For the sauce
4 Garlic cloves
500 grams Greek yogurt
1 teaspoon Cinnamon
2 tablespoons Vegetable oil
Salt
Pepper
Cayenne pepper
also
Frying oil
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Preparation steps

Step 1/4

For the meatballs, soak bread rolls in hot water and squeeze out excess water. Peel onions and garlic and finely chop and place in a bowl and mix in bread rolls and remaining ingredients. Stir mixture together and knead until smooth and add some breadcrumbs, as needed. Season with salt and pepper. Mixture should be easy to shape. Shape with wet hands into walnut-sized balls.

Step 2/4

For the lamb rolls, place all ingredients in a bowl and mix well. Shape into rolls.

Step 3/4

For the sauce, peel garlic and chop very finely. Mix garlic and yogurt and season with spices and pour into bowls and sprinkle with cinnamon.

Step 4/4

Heat frying oil and place fondue pot on chafing dish to keep hot. Thread ingredients onto fondue forks and cook for about 5-7 minutes in hot oil.