Lamb and feta meatballs with a fig and mustard dip
Preparation
Prepare the meatballs
For the meatballs, peel and finely dice the onions. Wash the rosemary, shake it dry, finely chop it and add it to a bowl with the onion. Crumble the feta cheese into the same bowl, then add the minced lamb and the other meatball ingredients. Mix well then shape the mixture into even-sized balls.
Fry the meatballs
Heat up the rapeseed oil in a large frying pan and fry the meatballs in it for 10-12 minutes until golden brown. Turn them over frequently, covering them with the hot cooking fat.
Prepare the dip
For the dip, mix together all of the ingredients and serve with the warm meatballs. Garnish with fresh fig wedges.
Ingredients for 2 portions:
For the meatballs:
- 2 red onions
- 4 sprigs of rosemary
- 150 g feta cheese
- 400 g minced lamb
- 1 tbsp Dijon mustard
- 2 eggs (size M)
- 2 tbsp breadcrumbs
- Sea salt
- 1 tsp cayenne pepper
For frying:
- 1 tsp rapeseed oil
For the dip:
- 1 tbsp mustard (fine)
- 1 tsp mustard (coarse)
- 1 tbsp fig jam
