Lamb Meatballs with Grilled Vegetables

Mix minced meat, breadcrumbs (1), garlic, egg, mint, salt, pepper and cumin in a baking bowl. Knead the mixture briefly by hand, divide into portions, and form into balls with wet hands.

Preheat stove to 60 °C, plate and plate.

Put breadcrumbs (2) in a deep plate, turn meatballs in portions in it to the other side, press breadcrumbs well until smooth.

Heat oil in a non-stick frying pan and fry meatballs in batches over medium heat for about ten minutes. Remove, drain on kitchen roll, keep warm.

Coat vegetables with olive oil, season. Heat grill pan, grill vegetables in batches on both sides for about Three min. each.

Serve: Arrange vegetables on hot plates, evenly distribute meatballs on top.

Eleonore’s sauce tip: Mix 180 g sour milk, a little grated zest of a hot rinsed lime, 1/2 bunch of finely chopped coriander and a little salt and pepper from the mill.

Serve sauce separately.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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