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Lamb meatballs




Ground veal meat

350 grams


1 unit


2 spoons


1 sprig

Fresh mint

6 leafs


1 half wedge

Anchovies in oil

4 fillets

Type 00 wheat flour

2 spoons

Greek white yogurt

150 grams


1 half

Vegetable broth

400 mL


to taste


to taste

Black pepper

to taste

Extra virgin olive oil

to taste

second courses from Italy

Lamb meatballs

Lamb meatballs

with meat with gluten with eggs with fish with lactose

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lamb meatballs

An original idea for aperitif time. Some fresh lamb balls with mint leaves and sour cream. If you do not like lamb meat, you can substitute it with veal mince.

Lamb meatballs step 1

step 1

Chopped parsley, mint with garlic and anchovies and in a bowl mix them with the meat, together with a lightly beaten egg, breadcrumbs, salt and pepper.

Lamb meatballs step 2

step 2

Form the balls, flour them and cook for a few minutes in a pan with a little oil, turning them on all sides, so as to seal them.

Lamb meatballs step 3

step 3

Meanwhile, prepare the sour cream by mixing the Greek yogurt with the juice of half a lemon and a pinch of chives.

Lamb meatballs step 4

step 4

Add some ladle of broth to the meatballs and continue cooking for about 15 minutes. At 5 minutes from the end add the sour cream.

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