Preparation
Step: 1/7

Mix the lamb with the egg, quark and breadcrumbs, and season with salt and pepper.

Step: 2/7

Using damp hands, shape into small balls.

Step: 3/7

Halve and juice the lemon. Wash the spring onions and cut into fine rings.

Step: 4/7

Rinse the chickpeas under cold water and drain well.

Step: 5/7

Heat the oil in a pan. Fry the meatballs to brown on all sides over a medium-high heat.

Step: 6/7

Add the cumin. Coarsely chop the tomatoes and add to the pan with their juices.

Step: 7/7

Add the spring onions and chickpeas and bring to boil. Reduce the heat and simmer for 12 minutes over a medium heat, stirring occasionally. Season with salt, pepper and lemon juice.