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Le Chaudron recipe
Boulettes grecques à la menthe
Greek lamb meatballs with mint
⏱ 35 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)ground lamb
1red onion, finely chopped
3 clovesgarlic, crushed
1large bunch fresh mint
1bunch of flat-leaf parsley, chopped
1 tspground cumin
1 tspdried oregano
1whole egg
4 tbspextra-virgin olive oil
- 500 g (18 oz) ground lamb
- 1 red onion, finely chopped
- 3 cloves garlic, crushed
- 1 large bunch fresh mint
- 1 bunch of flat-leaf parsley, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 whole egg
- 4 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the lamb with the finely chopped red onion and pressed garlic.
- Add half the finely chopped mint and flat-leaf parsley.
- Add the cumin, oregano and egg and knead until evenly mixed.
- Season generously with salt and pepper.
- With damp hands, shape into 3 cm (1¼ in) balls.
- Heat the olive oil in a large skillet over medium heat and cook the meatballs for 8 minutes, turning often.
- Drain on paper towels, sprinkle with the remaining herbs and serve hot with tzatziki.
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