Lamb Meatballs Stuffed with Grapes and Mint Recipe
Lamb Meatballs Stuffed with Grapes and Mint
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: A few minutes
Difficulty: Easy
Chef's Note
Serve with a salad of mild greens (such as Boston lettuce or lamb’s lettuce) to which you’ve added some chopped mint.
Ingredients for 4 servings
- 600 g (1 lb. 5 oz.) ground Lamb
- 2 eggs
- 60 ml (1/4 cup) fresh bread crumbs
- 1 small bunch of fresh Mint
- 1 green grape per meatball - 4 per skewer
- Oil
- Salt and pepper
Suggested garnishes
- Yellow and orange pepper
- Spring onions
- 2 cloves of garlic, chopped
- 2 tbsp. chopped onion
- 300 g (10 oz.) Yogurt
- 3 tbsp. crème fraîche
- 1/2 bunch fresh mint
  1. Remove the stems from the mint; wash and chop the leaves. Moisten the fresh breadcrumbs with a spoonful of oil or milk.
  2. In a bowl, combine the meat, bread crumbs, eggs and 2 tbsp. mint. Season with salt and pepper. Form the mixture into meatballs a little larger than a walnut, inserting a grape into each one. 
  3. Oil the meatballs and place them onto skewers, alternating with pieces of pepper and onion.
  4. Grill on all sides over medium heat until thoroughly cooked. 
  5. In a bowl, combine the yogurt with the crème fraîche, garlic, onion, salt, pepper and remaining mint. Serve the yogurt sauce on the side in a sauce boat or in individual ramekins.
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