Lamb Meatballs

Name: Lamb Meatballs
Yield: 10 servings
Ingredients: 400 ml whole milk; 50 g oatmeal; 500 g lamb mince; 500 g Minced veal; 2 tsp coarse salt; Freshly pepper; 2 eggs; 4 tbsp Chopped Broad-Leaf fresh parsley; 1 Glass capers; Rapeseed oil For Frying

Lamb meatballs with veal, oatmeal, parsley and capers and delicious - they can also be stored for enjoyment the next day!

Ingredients

Whole milk	400 ml
Oatmeal	50 g
Lamb mince	500 g
Minced veal	500 g
Coarse salt	2 tsp
Freshly pepper
Eggs	2
Chopped Broad-Leaf fresh parsley	4 tbsp
Capers	1 Glass
Rapeseed oil For Frying

Instructions

Step 1

Soak the oatmeal in milk for approximately ½ hour.

Step 2

Stir the meat with the salt and pepper. Add eggs, soaked oatmeal, milk, parsley and capers and stir well.

Step 3

Let it rest in the refrigerator for approximately 1 hour.

Step 4

Form the mixture into small, elongated meatballs with your hands. Cook them in the rapeseed oil until they are golden on all sides - for approximately 12 minutes.