Meatballs with yogurt dip
- 5 slices toasted bread
- 2 EL peeled sesame seeds
- 1 small pot of coriander
- 750 g mixed minced meat
- 1 EL Fig mustard
- 1 egg (size M )
- 1/2 TL Curry
- Cumin
- salt
- pepper
- 1 Lemongrass stem
- 2–3 EL Oil
- 250 g Whole milk yogurt
- 150 g sour cream
- 5 EL Chili sauce for chicken
30 minutes
easy
- 1.
- Soak the toast in cold water. Roast the sesame seeds in a pan without fat, remove and place in a bowl. Wash the coriander, shake it dry and put 1 stalk aside. The top 1/3 of the remaining coriander Finely chop the stems. Knead the mince, squeezed toast slices, mustard, egg, curry, cumin and 1/2 of the coriander, season well with salt and pepper. Form the mince into small balls
- 2.
- Cut the lemongrass into pieces. Heat the oil in a pan. Add the lemongrass to the oil to flavor. Fry the meatballs in the hot oil for about 10 minutes, turning. Lemongrass pieces from the oil Remove l if they get too dark
- 3.
- Mix together the yoghurt, remaining coriander and sour cream. Stir in chili sauce, season with salt and pepper. Sprinkle the meatballs with sesame seeds and arrange on a plate. Garnish the dip with coriander and serve with the balls
1 person approx:
- 560 kcal
- 2350 kJ
- 31 g protein
- 40 g fat
- 18 g carbohydrates
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