Recipe for lamb meatballs with udon noodles and cucumber-melon relish
Wine recommendation from sommelier Lennart Wenk
Ingredients · Servings 4
- 1 No
- 1 chili pepper
- 3 spring onions
- 75 g panko (or breadcrumbs)
- 500 g minced lamb (e.g. from the shoulder or leg, freshly ground by the butcher)
- 2 tbsp sesame oil
- 150 ml Teriyaki Sauce
- Salt
- freshly ground black pepper
- 1 small cucumber
- 1 red onion
- 1 red chili pepper
- 1-2 EL Reissessig
- 2 tbsp sesame oil
- 20 g ginger
- 250g watermelon (preferably seedless)
- Salt
- freshly ground black pepper
- 250g thick udon noodles
- some spring onion strips
Method · 35 min
- For the meatballs, trim the spring onions and remove the seeds from the chili. Finely dice both and sauté in 1 tablespoon of hot sesame oil. Then let it cool slightly. Place the ground meat in a bowl with the spring onion and chili mixture, the egg, and the breadcrumbs, mix well, and season generously with salt and pepper.
- Form about 16 equally sized balls from the ground meat mixture and fry them in 1 tablespoon of sesame oil in a non-stick pan over medium heat until browned on all sides. Then reduce the heat, add teriyaki sauce, glaze the meatballs, and cook for another 4–5 minutes.
- For the relish, peel the cucumber and melon. Quarter the cucumber lengthwise, remove the seeds, and dice the cucumber and melon. Peel the onion and ginger, and remove the seeds from the chili. Finely dice everything and sauté briefly in 1 tablespoon of hot sesame oil in a pan. Deglaze with vinegar, then mix in the diced cucumber and watermelon, along with another 1 tablespoon of sesame oil. Season to taste with salt and pepper.
- Cook the udon noodles according to package directions until al dente, then drain and divide among plates with the glazed meatballs. Garnish with thinly sliced spring onions, if desired. Serve with relish.
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