Oriental Meatballs Fondue

Oriental Meatballs Fondue
1 hr 30 min.
2 h. 30 min.
Ready in


for 6 servings
For the Lamb meatballs:
500 grams Ground lamb
1 medium Egg yolk
3 tablespoons Pine nuts
1 Onion
4 stalks Parsley
3 cans Currants
Ground cinnamon
freshly ground pepper
For the beef meatballs:
1 little Carrot
500 grams Ground beef
1 medium Egg yolk
3 tablespoons Breadcrumbs
1 teaspoon ground paprika
1 generous pinch Cayenne pepper
1 generous pinch Ground allspice
ground cumin
4 tablespoons freshly chopped Mint
1 tablespoon freshly chopped Coriander Leaf
1 Onion
For the herb yogurt dip:
500 grams Yogurt (0.1% fat)
2 Garlic cloves
1 tablespoon White vinegar
1 liter Olive oil
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Preparation steps

Step 1/4

For the lamb meatballs: Combine the minced lamb with egg yolks in a bowl. Coarsely chop the pine nuts. Peel the onion peel and grate finely. Rinse the parsley, shake dry and chop finely. Combine the prepared ingredients with the currants, cinnamon, pepper and salt and add to the minced meat. Knead to incorporate all the ingredients and form into walnut-sized balls. Cover and chill for one hour. 

Step 2/4

For the beef meatballs: Rinse and peel the carrot and dice finely. Mix the ground beef with egg yolk, breadcrumbs, spices and carrot in a bowl. Peel the onion and grate finely and add to meat mixture. Knead ingredients together thoroughly. Shape into walnut-sized balls and also refrigerate.

Step 3/4

For the yogurt sauce. Place yogurt in a bowl. Peel the garlic and press through a garlic press. Stir garlic into yogurt. Rinse herbs, shake dry and chop finely. Add to yogurt and season with salt and vinegar. Stir 3 tablespoons olive oil into the yogurt. Store in a cool place until ready to serve. 

Step 4/4

Heat the remaining olive oil in a fondue pot on the stove and keep hot. Put the meatballs on fondue forks and cook in the hot oil until golden. Eat with the yogurt sauce.