Meatballs with Dip
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 41 min.
Ready in
Ingredients
for
4
- For the meatballs
- 1 slice day-old Toast
- 3 Tbsps Whipped cream
- 1 onion
- 1 Tbsp olive oil
- 700 grams mixed Ground meat
- 1 egg
- 2 Tbsps freshly chopped parsley
- 1 generous pinch Lemon peel
- salt
- freshly ground peppers
- vegetable oil (for frying)
- 12 leaves Savoy cabbage (small leaves)
- 2 chili peppers (red and green)
- For the dip
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps hot Mustard
- 1 Tbsp honey
Preparation steps
1.
Drizzle the toasted bread with cream and soak briefly. Peel the onion, chop finely and fry in hot oil until translucent. Mix the ground meat with the egg, parsley, bread, cooked onion, and lemon zest in a bowl, season with salt and pepper and knead well. Form small meatballs using your hands. Fry in hot oil until golden brown, 5-6 minutes.
2.
Rinse and separate the cabbage leaves. Rinse the chilies and cut into rings. For the dip, mix the yogurt with the mustard and honey.
3.
Arrange the meatballs on the cabbage leaves, sprinkle with chilies and serve with the dip.
