These lamb meatballs hide a gooey Comté center. How can you possibly resist?
Instructions
Cut the Comté into 2 centimeter cubes.
Finely chop the lamb. Add the peeled and chopped garlic clove, the cilantro and parsley leaves, the salt, and the Espelette pepper. Mix.
Form small meatballs and insert a Comté cube in the center of each one.
Heat two spoonfuls of olive oil in a frying pan. Brown the meatballs on all sides.
Make a yogurt sauce by combining the yogurt, lemon juice, and chopped mint. Serve with the meatballs.
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