Summary

Ingredients

• 250 g leek, (leek)
• 250 g carrots, (carrots)
• 1 chilli pepper (s), red
• 1 bunch parsley
• 75 g sheep cheese
• 75 g flour
• 2 egg (s)
• salt
• 2 tablespoon clarified butter
• 200 g yourt
• pepper
• 2 cloves garlic)

Print Recipe Pin Recipe

Instructions

1. Clean the leek, wash it thoroughly and cut into pieces with the tender green. Wash, peel and dice the carrots and finely chop with the leek in the food processor. If you don`t own a machine, you grate both. Halve the chilli lengthways, clean, rinse with cold water and finely chop. Wash the parsley, finely chop the leaves.
2. Mash the sheep`s cheese with a fork, mix in the vegetables, chilli, parsley, flour, eggs and salt.
3. Heat clarified butter in a pan. Shape the dough into 8 meatballs, place in them and flatten them a little. Fry for about 5 minutes on each side over medium heat until crispy.
4. Mix the yoghurt with salt and pepper until creamy. Press the garlic through a press and mix in. Serve the vegetable meatballs with the yogurt.
5. Mashed potatoes or bread go well with this.