Recipe for Lamb Meatballs and Flageolets

AuthorCategoryDifficultyBeginner

A delicious recipe for lamb meatballs, flageolets, and yogurt sauce. Discover how to cook vegetables differently in any season. An ideal recipe to enjoy with family.

Yields4 Servings
Prep Time25 minsCook Time15 minsTotal Time40 mins
For the flageolets
 1 Flageolets (530g drained net weight)
 2 Shallots
For the meatballs
 500 Ground lamb
 2 cloves Garlic
 1 Spring onion
 ¼ Mint
 ¼ Coriander
 ¼ Parsley
 1 Cumin
 1 Egg
 50 Bread soaked in milk
 Salt
 Pepper
Yogurt sauce
 150 Yogurt
 1 Cumin
 1 Lemon juice
 Salt
 Pepper
Directions
1

Soak the bread in milk.

2

Chop the green onion, finely chop the herbs, and mince the garlic.

3

In a mixing bowl, combine the meat with the onion, herbs, garlic, cumin, salt, and pepper. Mix well.

4

Incorporate the bread soaked in milk and then drained, along with the egg. Mix well.

5

Shape your meatballs.

6

Heat a pan with a drizzle of oil and cook your meatballs, turning them regularly (about 10 – 15 minutes).

7

Meanwhile, peel and chop the shallots. Sauté them in a separate pan with a drizzle of oil.

8

When the shallots begin to brown, add the flageolets and warm them up.

9

Prepare the yogurt sauce: mix all the ingredients in a bowl.

10

To finish, place the flageolets in a serving dish and add the well-browned meatballs. Optionally sprinkle with fresh herbs and serve with yogurt sauce. Our tip: for even more flavor, sauté the flageolets in the pan used to cook the meatballs (keep your meatballs warm in the oven at 140°C to prevent them from cooling).

Ingredients

For the flageolets
 1 Flageolets (530g drained net weight)
 2 Shallots
For the meatballs
 500 Ground lamb
 2 cloves Garlic
 1 Spring onion
 ¼ Mint
 ¼ Coriander
 ¼ Parsley
 1 Cumin
 1 Egg
 50 Bread soaked in milk
 Salt
 Pepper
Yogurt sauce
 150 Yogurt
 1 Cumin
 1 Lemon juice
 Salt
 Pepper

Directions

Directions
1

Soak the bread in milk.

2

Chop the green onion, finely chop the herbs, and mince the garlic.

3

In a mixing bowl, combine the meat with the onion, herbs, garlic, cumin, salt, and pepper. Mix well.

4

Incorporate the bread soaked in milk and then drained, along with the egg. Mix well.

5

Shape your meatballs.

6

Heat a pan with a drizzle of oil and cook your meatballs, turning them regularly (about 10 – 15 minutes).

7

Meanwhile, peel and chop the shallots. Sauté them in a separate pan with a drizzle of oil.

8

When the shallots begin to brown, add the flageolets and warm them up.

9

Prepare the yogurt sauce: mix all the ingredients in a bowl.

10

To finish, place the flageolets in a serving dish and add the well-browned meatballs. Optionally sprinkle with fresh herbs and serve with yogurt sauce. Our tip: for even more flavor, sauté the flageolets in the pan used to cook the meatballs (keep your meatballs warm in the oven at 140°C to prevent them from cooling).

Notes

Recipe for Lamb Meatballs and Flageolets

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Nutrition Facts

4 servings

Serving size

4

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