Summary

Ingredients

For the meatballs:

• 250 g chicken fillet (s)
• 250 g round beef
• 4 cm ginger
• 1 large clove garlic
• 1 lime (s)
• 1 egg (s)
• 1 roll, stale
• 1 teaspoon, heaped mustard
• oregano
• salt and pepper
• breadcrumbs
• Oil for frying

For the vegetables:

• 1 large pointed pepper, red
• 2 large pointed peppers, yellow
• 0.5 ½ zucchini
• 1 large onion (s), red
• 0.5 ½ chilli pepper (s)
• 1 tablespoon, heaped tomato paste
• 1 cup vegetable broth
• 200 ml coconut milk
• 1 dash soy sauce
• salt and pepper
• turmeric
• thyme

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Instructions

1. The entire dish can be prepared in a single pan. It is advisable to use a large pan with a high rim.
2. Meatballs:
3. Soak the rolls in milk. Chop the ginger and garlic into small pieces. Cut / chop the chicken fillet as small as possible.
4. Squeeze out the bread roll and then mix all the ingredients together, add the juice of a lime and the mustard as well as the spices and mix everything well. Then shape it into small meatballs. If the mixture is too runny, just add a little more breadcrumbs.
5. Fry the meatballs in oil and then remove them from the pan
6. Paprika vegetables:
7. Halve the peppers and cut into thin strips. Cut the zucchini into small pieces (approx. 1 cm). Cut the onion into thin half rings. Cut the chilli into small pieces.
8. Fry the onions in the pan that has already been used until translucent. Then add the tomato paste and fry briefly. Add the remaining vegetables and continue frying. After a few minutes add the stock, soy sauce, coconut milk and spices and bring to the boil briefly. To taste. When the desired taste is achieved, add the meatballs and simmer covered until the pepper pieces have reached the desired bite.
9. This goes well with rice or noodles, preferably Asian.
10. Tip: It also tastes good when you fill the meatballs with a little feta.