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.
Soak the bread in milk.
Chop the green onion, finely chop the herbs, and mince the garlic.
In a mixing bowl, combine the meat with the onion, herbs, garlic, cumin, salt, and pepper. Mix well.
Incorporate the bread soaked in milk and then drained, along with the egg. Mix well.
Shape your meatballs.
Heat a pan with a drizzle of oil and cook your meatballs, turning them regularly (about 10 – 15 minutes).
Meanwhile, peel and chop the shallots. Sauté them in a separate pan with a drizzle of oil.
When the shallots begin to brown, add the flageolets and warm them up.
Prepare the yogurt sauce: mix all the ingredients in a bowl.
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).
0 servings
4
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EN