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North-african meatballs with yoghurt dip
4 ServingsPT50M50 min

North-african meatballs with yoghurt dip

North African spiced meatballs with yoghurt dip of mint and dill.



  1. Heat a frying pan without oil or butter and toast the pine nuts in 3 min. Golden brown. Allow to cool on a plate and chop finely.
  2. Peel the shallots, halve 4 shallots in length and keep separate. Cut the rest nicely.
  3. Slice the parsley very finely. Put the mince with the pine nuts, chopped shallot, parsley, cinnamon, cumin, salt and egg in a bowl.
  4. Knead together and form balls the size of a golf ball with moist hands.
  5. Heat the oil in a frying pan and fry the balls in 2 portions all around in 5 min. Take them out of the pan with a slotted spoon and place on a plate.
  6. Fry the halved shallots, the bay leaf and the tomato paste for 3 minutes on medium heat in the remaining shortening. Stir frequently.
  7. Add the stock. Put the balls back in the pan, put the lid at an angle and let the balls simmer over low heat for 20 minutes. Times regularly.
  8. Leave a few sprigs of fresh mint and dill for garnishing. Cut the rest of the leaves fresh mint and dill finely.
  9. Stir the chopped herbs through the yoghurt and sprinkle with the cayenne pepper.
  10. Remove the bay leaf and scoop the balls and halved shallots on a plate.
  11. Sprinkle with the retained fresh mint and dill. Serve with the yoghurt dip.

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Sodium35% DV845mg
Fat78% DV51g
Protein80% DV40g
Carbs3% DV9g
Fiber8% DV2g

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