Greek meatballs with yogurt dip and lukewarm pepper salad à la Mäusle

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 eggs
• 1 tbsp chickpea flour
• 1 tsp mustard, medium hot
• 1 tsp, leveled salt
• ½ tsp ground pepper (or 10 turns of the pepper mill)
• 1 tsp sweet paprika powder
• 1 tsp oregano, dried
• 75 g feta cheese
• 2 tbsp olive oil
• ½ cucumber(s)
• 2 cloves garlic
• 200 g natural yogurt (any fat content)
• 250 g quark (no matter what fat content)
• salt and pepper
• 3 bell peppers, red
• 3 bell peppers, yellow
• 2 m.-sized onion(s)
• 2 tbsp olive oil
• 125 ml instant vegetable stock
• e.g. parsley, finely chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Food combining recipe protein

First, make the yogurt dip so it can soak in. Peel and halve the cucumber, then scrape out the seeds with a teaspoon. Coarsely grate the cucumber halves. Peel the garlic and crush it into a fine paste with a little salt. Mix the grated cucumber and garlic-salt paste with the yogurt, quark, salt, and pepper to taste. For the bell pepper salad, wash the bell peppers. If you don’t like/can’t tolerate the skin, remove it with a vegetable peeler. Then halve the bell peppers, remove the white membranes and seeds, and cut the bell pepper halves into bite-sized pieces. Peel and halve the onions, and slice them into thin rings. Heat 1 tablespoon of oil in a pan and sauté the onion rings and bell pepper pieces over moderate heat. Deglaze with the stock and simmer for 5 to 10 minutes (depending on how firm the peppers should be). Season with salt and pepper, and stir in the second tablespoon of oil and the parsley. Now for the meatballs, cut the feta cheese into eight equal pieces. Peel, halve, and very finely dice the onion. Knead it together with the minced meat, chickpea flour, eggs, mustard, salt, pepper, paprika, and oregano. Divide the meat mixture into eight equal portions. Flatten each portion, add a piece of feta cheese, seal, shape into a round, and flatten again slightly. Heat the oil in a large pan and fry the meatballs over moderate heat, turning frequently, for about 10 to 12 minutes. Serve the meatballs with bell pepper salad and a generous dollop of yogurt dip. Note: For an exception, a mixture of beef and pork mince is used here to make the meatballs more moist. Tips: If you prefer lower-fat meatballs, use the oven instead of a pan. Bake the meatballs on a baking sheet lined with a double layer of baking paper at 200°C (top/bottom heat) for about 30 minutes. Turn them over after 15 minutes. The yogurt dip tastes best with 40% quark and 3.5% yogurt. Fat is a flavor carrier, after all.