North-african meatballs with yoghurt dip

Name: north-african meatballs with yoghurt dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan
Ingredients: 80 g pine nuts; 6 shallot; 1 medium sized egg; 1 tl salt; 2 tl ground cumin; 2 tl ground cinnamon; 20 g fresh flat parsley; 600 g half to half chopped; 60 ml rapeseed oil; 2 el tomato paste; 1 dried laurel leaves; 300 ml chicken broth from tablet; 15 g fresh dill container 15 g; 15 g fresh fresh mint container 15 g; 1 mespoint cayenne pepper; 120 g Greek style yogurt

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

60 ml rapeseed oil
2 el tomato paste
1 dried laurel leaves
300 ml chicken broth from tablet
15 g fresh dill container 15 g
15 g fresh fresh mint container 15 g
1 mespoint cayenne pepper
120 g Greek style yogurt

Directions

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.
Peel the shallots, halve 4 shallots in length and keep separate. Cut the rest nicely.
Slice the parsley very finely. Put the mince with the pine nuts, chopped shallot, parsley, cinnamon, cumin, salt and egg in a bowl.
Knead together and form balls the size of a golf ball with moist hands.
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.
Fry the halved shallots, the bay leaf and the tomato paste for 3 minutes on medium heat in the remaining shortening. Stir frequently.
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.
Leave a few sprigs of fresh mint and dill for garnishing. Cut the rest of the leaves fresh mint and dill finely.
Stir the chopped herbs through the yoghurt and sprinkle with the cayenne pepper.
Remove the bay leaf and scoop the balls and halved shallots on a plate.
Sprinkle with the retained fresh mint and dill. Serve with the yoghurt dip.