Mallorcan Lamb Meatballs with Kübis Risotto

Remove the crust from the toast and whisk finely, set aside. Finely dice the onions, bacon and garlic and sauté in olive oil. Finely dice the apricots. Cut chili in half, remove seeds, chop finely. Shred the pine nuts and almond kernels. Grind the lamb on the spot at the butcher. Put the minced lamb in a suitable bowl. Beat the eggs and add them. Add the grated toast and all the other ingredients. Season with sea salt, cinnamon and cumin (grind cumin in mortar). Shape into meat loaves with wet hands and gently roast in olive oil/butter.

Pumpkin Risotto:

Finely dice shallot and garlic. Cut the pumpkin into 1/2 cm cubes. Bring chicken stock to a boil. In a saucepan, sauté shallot, garlic and long grain rice in fat and deglaze with wine, preferably Riesling. Slowly fill up with hot chicken stock. Season the risotto with salt. After 10 minutes, add the pumpkin cubes and cook gently for 20 minutes, stirring. Leave to rest on the stove for 10 minutes. Add chicken stock if necessary.

To serve, add the Parmesan cheese and the whipped cream.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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