Greek meatballs with peppers and zucchini vegetables

Ingredients for 2 servings:

• 300 g minced meat, mixed
• 1 egg(s), size M
• 2 tbsp breadcrumbs
• 1 garlic clove(s), finely chopped
• 2 tbsp olive oil or rapeseed oil
• 10 green olives, pitted
• 50 g feta cheese
• 200 g bell pepper(s), red and yellow, cleaned
• 100 g zucchini
• ½ tsp tomato paste
• salt and pepper
• Thyme, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

topped with feta cheese and olives

Mix the minced meat with the eggs and breadcrumbs. Season the mixture with salt, pepper, garlic, and thyme. If the dough is too stiff, add a little water. Form two meatballs from the mixture and fry them in the oil. Finely chop the olives, mix with the crumbled feta cheese and a little thyme. Cut the bell peppers into larger cubes and the zucchini into long slices using a vegetable peeler. Remove the meatballs from the pan and cover with the feta mixture. Brown the vegetables in the meatball fat, add the tomato paste, a little thyme, and 1 tablespoon of water. Sauté everything for about 10 minutes, stirring frequently. Meanwhile, bake the meatballs in the oven or grill at 180°C for about 8 minutes. Arrange the meatballs and vegetables on plates and serve with flatbread or baguette.