Fast, easy, without excess oils with a refreshing yogurt sauce
Method
To make the dip mix all the ingredients together and refrigerate
Place the minced meat in a bowl and add all the ingredients.
Knead really well, cover with cling film and refrigerate for an hour.
Preheat the oven at 180 degrees without the fan
Shape the meatballs and place them in a baking tray with some baking paper
Bake for 18 minutes (last three minutes, with the fan on)
Ingredients
For the yogurt dip
200 g Greek yogurt
40 g mayonnaise
salt, pepper, garlic, vinegar, mint, to taste
I did not use olive oil, there is enough oil in the mayonnaise
For the meatballs
300 g ground beef
200 g minced pork
100 g breadcrumbs
100 ml whole milk
1 egg
1 onion, finely diced (120 g)
15 grains of black pepper
3 grains of allspice
½ teaspoon of cumin seeds
½ teaspoon mustard seeds
30 mint leaves
10 g salt (I used)
