Sautéed Lamb Meatballs
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the meatballs
- 18 ozs minced lamb
- 1 onion
- 2 cloves garlic cloves
- salt
- peppers
- 1 tsp dried thyme
- 1 Tbsp parsley (chopped)
- ½ tsp paprika
- 1 generous pinch cayenne pepper
- 1 ½ Tbsps butter
- 2 Tbsps Oil
- In addition
- 6 pointed Cabbage (leaves)
- ⅞ cup vegetable stock
- 4 large potatoes (cooked)
- Oil (for deep-frying)
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Large knife, 1 Bowl, 1 Tablespoon, 1 Teaspoon, 1 Small skillet, 1 Small bowl, 1 Toothpick, 1 Baking sheet, 1 Parchment paper, 1 große Skillet mit Deckel, 1 Wooden spoon, 1 Slotted spatula, 1 Paper towel
Preparation steps
1.
For the meatballs, peel and finely chop the onion and garlic. Heat 1 tsp butter and sweat the onion and garlic until translucent. Then put into a bowl with the mince, salt, pepper, parsley, thyme, paprika and cayenne pepper and mix well.
2.
Shape the mince mixture into balls about the size of a golf ball.
3.
Heat the oil and butter and fry the meatballs on all sides for about 7 minutes.
4.
At the same time put the washed and trimmed cabbage leaves into a large pan with the stock and cook until al dente.
5.
Peel and slice the potatoes. Heat the oil and deep-fry the potatoes until golden brown. Drain on kitchen roll. Put the meatballs, potatoes and cabbage in dishes or on plates and serve.
