Moroccan meatballs with spicy yogurt sauce

Name: Moroccan meatballs with spicy yogurt sauce
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon raisins; 2 tablespoon pine nuts; 4 tablespoon olive oil; 500 gram minced lamb; 1 rusk; 1 egg; 2 teaspoon paprika; 250 milliliters thick yogurt for the sauce; 2 tablespoon flat leaf parsley for the sauce; 1 tablespoon sambal oelek for the sauce

Ingredients

Directions

But the raisins for about 10 minutes in lukewarm water. Roast the pine nuts in 0.5 tablespoon oil until light brown.
Make the mince with the crumbled biscuit, the egg, salt, pepper and paprika.
Mix the drained raisins and pine nuts through the minced meat and turn into balls of the size of a ping pong ball.
Heat the remaining olive oil in a frying pan and fry the meatballs on a not too high heat in about 10 minutes until tender and light brown. Turn them regularly during baking.
Stir in the parsley and sambal for the sauce.
Serve the spicy yogurt sauce separately with these balls, which can be eaten hot or cold.