
ingredienser
- 2 x potatoes
- 400 g lamb mince
- 1 pack juarez meat spice
- 1 clove garlic
- ½ x red onion
- ½ x pomegranate
- 1 dl crème fraîche
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ pack spinach
fremsgangsmåte
- Dice the potatoes and cook until tender. Allow them to cool afterward.
- Combine the minced lamb and juarez meat spice in a bowl, along with a small splash of water.
- Shape the dough into balls and fry them in a frying pan until they have a nice brown crust on all sides.
- Place the meatballs in an ovenproof dish and bake in the oven at 180 degrees celsius for about 10 minutes, until they're cooked all the way through.
- Dice the red onion, mince the garlic and extract the seeds from the pomegranate.
- Add creme fraiche, garlic and half of the red onion to a bowl together with the cooled potatoes. Mix and season with salt and pepper.
- Add the pomegranate seeds and remaining red onion to a bowl of roughly chopped spinach.
- Serve the meatballs with the green salad and homemade potato salad.
- Set aside half of the meatballs if you follow the weekly menu.
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