Lamb and pork cutlets with bell pepper
12 servings
120 minutes
Lamb and pork meatballs with bell pepper are a tender and juicy dish with a rich meat flavor and light sweet-spicy notes. It incorporates European culinary traditions by combining the softness of lamb with the fattiness of pork for maximum flavor balance. Bell pepper adds a fresh aroma and slight sweetness to the meatballs, while herbs provide spiciness. Fried to a golden crust, they remain juicy inside due to added water. These meatballs can be served with mashed potatoes, vegetables, or fresh salads. Their versatility makes them suitable for both family dinners and festive tables. This recipe highlights traditional flavor combinations, creating harmony between rich meat and aromatic additions.
1
Soak white bread in room temperature water for 10-15 minutes (until fully softened). Clean the bell pepper from seeds, and peel the garlic and onion.
- Stale white bread: 4 pieces
- Bell pepper: 1 piece
- Garlic: 0.5 clove
- Onion: 2 pieces
2
Grind lamb, fatty pork mince, bell pepper, garlic, onion, herbs, and soaked bread. Add a glass of water to the mixture, season with salt and pepper, and mix thoroughly.
- Lamb: 1 kg
- Ground pork: 300 g
- Bell pepper: 1 piece
- Garlic: 0.5 clove
- Onion: 2 pieces
- Parsley: 0.5 bunch
- Dill: 0.3 bunch
- Water: 1 glass
- Salt: 2 tablespoons
- Ground black pepper: 1 teaspoon
3
Send to the fridge for half an hour.
4
Then shape small patties from it, coat them in flour, and place them in a heated pan with oil.
- Wheat flour: 100 g
- Olive oil: 20 ml
5
Fry for about 2-3 minutes on each side until golden brown. Reduce the heat to low and simmer covered for 7-10 minutes.
