In the family of trendy meatballs, I ask for… veal keftas with mint!
Preparing the remoulade: set aside tablespoon of yogurt for the keftas then, in a bowl, mix the rest of the yogurt with the mustard, the lemon juice and 1 tablespoon of olive oil. Salt pepper. Remove the stems and wash the radishes. Grate them on the robot or mince thinly. Pour the sauce on top, mix and set aside.
Preparing the keftas: peel and finely chop the onion. Put the veal meat in a salad bowl add the egg, chopped onion, thinly chiseled mint leaves, the cumin, the set aside yogurt and the lemon zest. Salt, pepper. Malax with your hands so that all the ingredients are well mixed, then form small balls of stuffing. Set aside.
Heat up 2 tablespoons of olive oil in a big pan on low flame. Cook the keftas 3 to 4 minutes until they are golden on all sides then lower the flame and continue cooking for 8 minutes.
Serve warm with a remoulade of fresh radishes. Decorate with a few leaves of chiseled mint.
The little note from Louise Denisot? For even more delight,serve the keftas in small pita breads.
Text credit- Louise Denisot
Photo credit – Veau de la Pentecôte / Amélie Roche
