Meatball Veggie Balls with Dip

Ingredients

• 600 g minced veal
• 1 chili pepper
• 1 Carrot
• 1 shallot (finely chopped)
• 1 garlic clove (finely chopped)
• 1 stale roll
• breadcrumbs
• 2 Eggs
• 2 tbsp parsley (chopped)
• 1 tbsp sharp mustard
• 1 tbsp ketchup
• oil (for frying)
• Salt
• Pepper (freshly ground)
• 150 g Sour cream
• 100 g yogurt
• Cayenne pepper
• Lemon juice

Instructions

1. 1.

   Soak the roll in slightly warm water for the meatballs.

2. 2.

   Peel and finely dice the carrot.

3. 3.

   Sauté shallot, carrot, and garlic in 1 tbsp oil, add chopped parsley and let cool a bit. Then mix eggs, squeezed roll, chili, mustard, and ketchup into the minced veal, adding breadcrumbs if needed until dough is firm but not too soft. Season well with salt and pepper.

4. 4.

   Shape small balls and fry in hot oil in a pan for about 6‑8 minutes until golden brown.

5. 5.

   Whisk sour cream and yogurt together for the dip. Season with lemon juice, salt, and cayenne pepper. Serve alongside the meatballs.