Ingredients
500 g minced lamb, e.g. from the shoulder
12 prunes
2 small shallots
1 garlic clove
A few stalks of leaf parsley
1 teaspoon finely grated orange zest
1⁄4 tsp Timut pepper , finely ground
1 large egg
olive oil
Salt
Fresh black pepper, e.g. Kampot Noir
preparation
Finely chop the shallots, garlic clove and plums. In a medium-sized bowl, combine these ingredients with the minced meat, orange zest, egg, parsley and finely ground timut pepper, salt and fresh black pepper and a teaspoon of olive oil and mix well with a fork.
If you have time, put the mixture in the fridge for 30 minutes or longer. Form the cooled mixture into small meatballs - with wet hands. Heat olive oil in a pan. Fry the meatballs until brown on all sides. Keep warm in aluminum foil.
The meatballs are very tasty with couscous and Greek yoghurt or a lamb's lettuce.
