Meatballs with Sour Cream Dip
Prep: 15min
|
Servings: 4
|
Cook: 20min
Meatballs with sour cream dip is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g crème fraîche
- 2 EL crème fraîche
- Salz
- Zitronensaft
- 1 Brötchen (vom Vortag)
- 2 Frühlingszwiebeln
- 1 Knoblauchzehe
- 1 Chilischote
- 600 g gemischtes Hackfleisch
- 2 EL frisch gehackte Petersilie
- 1 Ei
- Salz
- Pfeffer (aus der Mühle)
- 1 TL Paprikapulver (scharf)
- Öl (zum Braten)
- Salatblätter (zum Anrichten)
Instructions
-
1.
For the dip, whisk sour cream with crème fraîche until smooth and season with salt and lemon juice.
-
2.
Soak the bread roll in lukewarm water. Wash, trim, and finely chop the spring onions. Peel and finely chop the garlic. Rinse, trim, and chop the chili pepper. Place the minced meat in a large bowl. Add the drained bread, spring onions, garlic, chili, parsley, egg, salt, pepper, and paprika to the meat. Knead well and shape into small balls.
-
3.
Brown the meatballs in hot oil in a non‑stick pan for 6–8 minutes on all sides. Drain on kitchen paper and serve on lettuce leaves with the dip as desired.
