A plate full of color: that’s another understatement when you look at these lamb meatballs with labneh, pomegranate and mint. Is not it nice? Serve with some Turkish bread or a simple (rice) salad and you are all baked.
For 2 to 3 people
For the meatballs:
- 500 grams of minced lamb
- 1 tablespoon of nutmeg
- ½ tablespoon of ground cumin
- 1 garlic clove, minced
- 1 shallot, finely chopped
- 1 tablespoon of lamb herbs
- Squeeze of lemon juice
- Salt pepper
- Hand of fresh mint, finely chopped
- Zest of 1 lemon
- Seeds of half a pomegranate
- 200 grams of labneh or full-fat yogurt
- 50 grams of pine nuts, roasted
- Splash of extra virgin olive oil (or lemon oil)
We found the labneh at the Turkish supermarket, but Albert Heijn now also has it in its range. In addition, you can of course always make your own labneh or replace it with full Greek yogurt.
This is how you make the lamb meatballs
Put the ingredients for the minced lamb in a large bowl and knead well. Roll lamb meatballs the size of a ping pong ball.
Fry the balls in a layer of butter.
Spread the labneh (or yogurt) on a large plate with a tablespoon or spatula and arrange the lamb meatballs on it.
Then sprinkle on the pomegranate seeds, the toasted pine nuts, the grated lemon zest and the fresh mint.
Finish with a splash of extra virgin olive oil (or lemon oil).
Serve with Turkish bread if desired.