GR
EN
Lamb Meatballs with Red Sauce and Fragrant Yoghurt
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
65 minutes
INGREDIENTS
500g Lamb mince from chuck
1 fresh spring onion
1/2 medium-sized onion
1 clove garlic
1 grated medium-sized carrot
50g olive oil
1 tbsp apple cider vinegar
1/2 tsp sweet paprika
50g breadcrumbs
1 egg
Salt
Freshly ground pepper
1/3 bunch of parsley, finely chopped
All-purpose flour for breading
Sunflower oil for frying
FOR THE RED SAUCE
100g olive oil
1 onion
1 clove garlic
1 tsp granulated sugar
1/2 tsp sweet paprika
1 tbsp tomato paste
50g red wine
400g chopped tomatoes
500g water
Salt
Freshly ground pepper
FOR THE FRAGRANT YOGHURT
200g DODONI full-fat strained yoghurt 
Juice and zest from half a lemon
1/2 tsp sweet paprika
5-6 fresh spearmint leaves, finely chopped
40g olive oil
Salt
Freshly ground pepper
Fresh thyme for serving
Fresh oregano for serving
PREPARATION 
Add all the ingredients in a bowl, mix well and place the mixture in the fridge to marinate. The longer the mixture sits, the more the yoghurt will absorb all the flavours.
For the lamb meatballs, add all the minced meat ingredients to a bowl and knead well. Then place the mince mixture in the fridge for 15 minutes, until it tightens and all the flavours blend together.
EXECUTION 
Make about 20-25 meatballs and place them on a tray in which flour has been dusted over. Make sure to cover their entire surface with flour.
Pour sunflower oil into a frying pan and place over medium heat.
Remove excess flour from the meatballs and place them in the hot oil. Fry in batches for 2 minutes, until they seem to be the right colour.
Place meatballs onto absorbent paper and set aside.
For the red sauce, place a deep pan on medium heat and add olive oil. Finely chop the garlic and onions and add to pan. Add sugar, paprika, tomato paste and sauté for 2 minutes. Deglaze with the wine and add the chopped tomatoes, water, salt, pepper and meatballs. Simmer for 15-20 minutes over medium to low heat. Finally, add the finely chopped thyme and oregano. Serve the meatballs with the red sauce, pour the fragrant yoghurt on top and garnish with finely chopped fresh oregano and thyme.
