Filled Meatballs with Feta and Pointed Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat, mixed
- 1 tablespoon paprika powder
- salt and pepper
- 100 g feta cheese
- 2 pointed peppers
- 2 tablespoon vegetable oil
- 2 sprig (s) thyme
- 100 g cucumber (s)
- 2 cloves garlic)
- 200 g yourt, Greek, 2% fat
- 2 tablespoon olive oil
- 1 tablespoon vinegar
- 1 pack Uncle Ben’s Express Greek Djuvec rice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top and bottom heat.
- Mix the minced meat with paprika powder and season well with salt and pepper.
- Cut the feta into 2 cm cubes. Shape the minced mixture into 8 balls. Press a cube of feta into each ball and shape it back into a closed ball.
- Wash the peppers and cut in half lengthways.
- Heat a pan with oil and briefly fry the balls on all sides together with the paprika and thyme. Season the paprika with salt and pepper. Then cook everything in the oven for about 15-20 minutes.
- Wash the cucumber and grate with the coarse side of the box grater. Peel the garlic and grate finely. Mix the cucumber with the yoghurt, garlic, olive oil and vinegar and season with salt and pepper.
- Heat and serve rice according to package instructions.
- Place the balls, paprika and yoghurt next to it.
- Tip:
- The meatballs can also only be prepared in the pan and not in the oven.
- The cooking time changes for this. If you like, you can serve lemon wedges with it.
- Per serving 63 g E, 80 g F, 45 g KH = 1197 kcal (5017 kJ)
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