Oven-baked meatballs with yogurt sauce

Ingredients for 4 servings:

• 40 g onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 chili pepper(s), hot, finely chopped
• 600 g minced lamb or beef
• 1 tsp rosemary, finely chopped
• 1 tbsp, sautéed oregano, dried, crushed
• 75 g flour
• 4 eggs (size L), 2 of them separated
• Salt and pepper, black from the mill
• 100 g yogurt
• 50 g sour cream
• Salt
• Caraway powder
• Oil for the mold
• 200 ml lamb stock or beef stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super juicy balls from Bulgaria

Thoroughly mix the minced meat with the onion, garlic, chili, herbs, flour, 2 eggs, salt, and pepper, and season to taste. Form the dough into 24 balls. Oil a medium-high non-stick baking dish and place the balls in the dish. Carefully pour in the stock from the sides. Cover with aluminum foil and cook in an oven preheated to 180°C (fan oven) for 20 minutes. Whisk together the yogurt, sour cream, 2 egg yolks, salt, and caraway seeds. Beat the remaining 2 egg whites with a little salt until stiff peaks form and fold into the custard. Remove the dish from the oven and remove the aluminum foil. Carefully spread the custard over the meatballs and bake uncovered for 20-30 minutes. The balls are wonderfully moist and freeze well. Thaw and heat in the microwave, and even the custard stays fluffy. Since there’s no sauce, they go well with baguette with butter or croquettes. A side dish of vegetables is also delicious. The original recipe calls for minced lamb, but it also tastes great with minced beef.