Lamb-Comté Meatballs

New recipe

These lamb meatballs hide a gooey Comté center. How can you possibly resist?

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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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