Lamb Meatballs with Potato Salad

Ingredients

• 2 x potatoes
• 400 g lamb mince
• 1 pack juarez meat spice
• 1 clove garlic
• ½ x red onion
• ½ x pomegranate
• 1 dl crème fraîche
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ pack spinach

Method

1. Dice the potatoes and cook until tender. Allow them to cool afterward.
2. Combine the minced lamb and juarez meat spice in a bowl, along with a small splash of water.
3. Shape the dough into balls and fry them in a frying pan until they have a nice brown crust on all sides.
4. Place the meatballs in an ovenproof dish and bake in the oven at 180 degrees celsius for about 10 minutes, until they're cooked all the way through.
5. Dice the red onion, mince the garlic and extract the seeds from the pomegranate.
6. Add creme fraiche, garlic and half of the red onion to a bowl together with the cooled potatoes. Mix and season with salt and pepper.
7. Add the pomegranate seeds and remaining red onion to a bowl of roughly chopped spinach.
8. Serve the meatballs with the green salad and homemade potato salad.
9. Set aside half of the meatballs if you follow the weekly menu.