Recipe "Meatballs in a spicy saffron-lemon sauce":
- 500 g pulp beef and lean lamb
- 150 g of sheep fat or salt pork fat
- 100 g butter
- 2 cloves garlic
- medium bunch of parsley
- medium bunch green onions
- a pinch of dried oregano, thyme and marjoram
- 1-1.5 cups of good bread crumbs
- salt, freshly ground black pepper
- oil for frying
For the sauce
- 500 ml cream, 20% fat
- 2 cloves garlic
- 1 cinnamon stick
- 1 teaspoon allspice peas
- 1/2 tsp black peppercorns
- zest of half a lemon
- 1 teaspoon saffron threads
Number of servings
The complexity of cooking
Meeting with friends, birthday, New Year, Cocktail
Step by step recipe for cooking
Grind in a meat grinder or food processor lamb,veal and bacon. Separately, chop the herbs and garlic in a smooth paste (you can pour a little water). Mix the garlic-herb paste and all kinds of meat. Season with salt and pepper, Stir very carefully, and then repel on the table for 10-15 min., The mixture is thick and does not decay when frying.
Butter cut into small cubes. hands dipped in warm water take about 1 tablespoon of minced meat, put a piece of butter in the center and form a ball.
Mix in a deep plate bread crumbs, black pepper, oregano, thyme and marjoram. Collapses in the mixture of meatballs and lay out on the board.
Heat the oil for deep-frying to 170 ° C. Party fry the meatballs until golden brown, about 7-9 minutes. each batch. Ready-made meatballs spread on paper towels to stack the excess fat. Keep warm.
For the sauce, soak the saffron in 2 tablespoonsboiling water for 20 minutes. Crush the garlic cloves without peeling them. Pour the cream into a saucepan, place the garlic, bell peppers, and broke the stick of cinnamon, bring to a boil and cook over medium heat for 20 minutes. Then strain, replace the cream in a saucepan, pour water and sprinkle in the saffron shredded zest. Again bring to a boil and pour into a warm bowl. Serve the warm meatballs.