Lamb Meatballs Stuffed with Grapes and MintTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:215.6 kcal
Proteins:10.4 g
Fats:14.1 g
Carbohydrate:12.4 g
Fibers:1 g
Sugar:1.3 g
Cholesterol:79.5 mg
Sodium:62.5 mg
Calcium:49.7 mg
Energy:675 kcal
Proteins:32.5 g
Fats:44.2 g
Carbohydrate:38.7 g
Fibers:3 g
Sugar:4 g
Cholesterol:248.9 mg
Sodium:195.6 mg
Calcium:155.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
600
g
ground lamb
2
eggs
60
ml
fresh bread crumbs
1
small bunch of fresh mint
1
green grape per meatball 4 per skewer
oil
salt and pepper
*Suggested garnishes
yellow and orange pepper
spring onions
2
cloves of garlic, chopped
30
ml
chopped onion
300
g
yogurt
1/2
bunch fresh mint
METHOD
- Remove the stems from the mint; wash and chop the leaves. Moisten the fresh breadcrumbs with a spoonful of oil or milk.
- In a bowl, combine the meat, bread crumbs, eggs and 2 tbsp. mint. Season with salt and pepper. Form the mixture into meatballs a little larger than a walnut, inserting a grape into each one.
- Oil the meatballs and place them onto skewers, alternating with pieces of pepper and onion.
- Grill on all sides over medium heat until thoroughly cooked.
- In a bowl, combine the yogurt with the crème fraîche, garlic, onion, salt, pepper and remaining mint. Serve the yogurt sauce on the side in a sauce boat or in individual ramekins.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Serve with a salad of mild greens (such as Boston lettuce or lamb’s lettuce) to which you’ve added some chopped mint.
