John Myers
Filled Meatballs with Feta and Pointed Peppers
The perfect filled meatballs with feta and pointed peppers recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 tbsp Paprika powder
- Salt and pepper for seasoning
- 100 g Feta cheese
- 2 piece Pointed peppers
- 2 tbsp Vegetable oil
- 2 piece Sprigs of thyme
- 100 g Cucumber
- 2 piece Garlic cloves
- 200 g Greek yogurt (2% fat)
- 2 tbsp Olive oil
- 1 tbsp Vinegar
- 1 pack Uncle Ben’s Express Greek Djuvec Rice
- 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 8 balls out of the mince. 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 bell pepper 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 and finely grate the garlic. Mix the cucumber with the yoghurt, garlic, olive oil and vinegar and season with salt and pepper.
- Heat the rice according to the instructions on the package and serve. Place the balls, paprika and yoghurt next to it.
- Tip 5: The meatballs can 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.
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