Lamb Meatball Balls

Ingredients

• 200 g soft wheat kernels (e.g., Ebly)
• 4 Garlic cloves
• 800 g lamb ground meat (Turkish supermarket)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 pinch chili flakes (or cayenne pepper)
• 1 tsp Sweet paprika powder
• Salt
• black pepper (ground)
• 1 egg
• rapeseed oil (for frying)
• 4 sprigs Mint
• 3 tomatoes
• 6 shallots
• 40 ml olive oil
• 1 lemon (juice)
• lemon slice (for garnish)
• mint sprigs (for garnish)

Instructions

1. 1.

   Cook the soft wheat according to package instructions, drain and rinse with cold water. Peel and chop the garlic. Season the ground meat with coriander, cumin, chili, paprika, salt, and pepper. Mix in the garlic and egg, then form small balls with damp hands. Heat a little rapeseed oil in a pan and fry the meatballs over medium heat for 6–8 minutes total, turning until browned.

2. 2.

   Meanwhile wash the mint, shake dry, and finely chop the leaves. Wash and dice the tomatoes, peel the shallots and slice into thin rings. Toss the drained wheat with tomato cubes, mint, and shallots in lemon juice and olive oil. Season with salt and pepper. Thread the meatballs onto skewers and serve alongside the wheat salad on plates. Garnish with lemon slices and mint tips.