Lamb Meatballs with Fried Potatoes

Ingredients

• 500 g ground lamb
• 1 onion
• 2 Garlic cloves
• Salt
• 1 tsp dried thyme
• 1 tbsp chopped parsley
• 0.5 tsp paprika powder
• 1 pinch cayenne pepper
• 1.5 tbsp butter
• 2 tbsp oil
• 6 cabbage leaves
• 200 ml vegetable broth
• 4 large potatoes (cooked)
• oil for frying

Instructions

1. 1.

   Peel and finely chop the onion and garlic, sauté in 1 tsp hot butter until fragrant, then mix with ground lamb in a bowl; season with salt, pepper, parsley, thyme, paprika powder, and cayenne pepper. Knead the mixture well.

2. 2.

   Shape golf-ball sized balls from the meat mixture.

3. 3.

   Heat oil with butter and brown the meatballs all around for about 7 minutes.

4. 4.

   At the same time, steam the cabbage leaves in a large pot with vegetable broth until just tender.

5. 5.

   Peel the potatoes, slice them, and fry in hot fat until golden yellow; drain on paper towels. Plate the potatoes with the cabbage and lamb meatballs and serve immediately.