Mini-Frikadellen mit Granatapfel-Joghurt-Dipp
Delicious mini meatballs served with a tangy pomegranate yogurt dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: German
- Diet: Paleo
Ingredients
Scale
- 500 g ground meat (beef and pork)
- 1 onion, finely chopped
- 1 egg
- 100 g breadcrumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 200 g yogurt
- 100 g pomegranate seeds
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- In a bowl, mix the ground meat, onion, egg, breadcrumbs, salt, pepper, and paprika together until well combined.
- Form small meatballs from the mixture and place them on a baking sheet.
- Heat olive oil in a pan over medium heat and fry the meatballs until golden brown and cooked through.
- In a separate bowl, mix the yogurt, pomegranate seeds, and lemon juice together to make the dip.
- Serve the mini meatballs warm with the pomegranate yogurt dip on the side.
Notes
- For a spicier version, add chopped chili to the meat mixture.
- These mini meatballs can be prepared in advance and reheated before serving.
Nutrition
- Serving Size: 3 mini frikadellen
- Calories: 250
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 70 mg