John Myers
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Mediterranean-filled XL Meatballs with Peppers, Tomatoes and Feta
The perfect mediterranean-filled xl meatballs with peppers, tomatoes and feta recipe with a picture and simple step-by-step instructions.
For the minced meat:
- 1 size Clove of garlic
- 2 Discs Breakfast bacon
- 1 tsp Vegetable oil
- 550 g Mixed minced meat
- 2 tbsp Herbs of Provence
- 1 Egg
- 2 tbsp Breadcrumbs
- 1 tbsp Tomato paste
Spices:
- 1 tsp Salt
- 5 turns Colorful pepper from the mill
- 1 tsp Mexican herb pepper
- 1 tsp Dried Italian herb mixture
- 1 tbsp Italian spice mix
- 0,5 tsp Sweet paprika powder
For the filling:
- 3 Pepperoni mild glass drained
- 4 Dried sun-dried tomatoes in oil
- 4 Spring onions
- 80 g Crumbled feta cheese
- 3 Tbsp ajvar mild
Aside from that:
- Cling film
- 4 tbsp Vegetable oil
- Kitchen roll
- Peel off the onion and clove of garlic, finely dice just like the breakfast bacon. Heat the oil in a saucepan and fry everything together until the onion is translucent. Put aside.
- Knead the minced meat with the Provence herbs, egg, breadcrumbs, tomato paste, a quarter of the onion and bacon mixture and spices to form a smooth minced meat batter.
- Finely dice the pickled peppers and sun-dried tomatoes. Spring onions, clean, wash and cut into fine rings. Mix with the rest of the onion and bacon mixture. Mix the feta cheese and ajvar in a bowl.
- Roll out a piece of cling film (approx. 25 cm long), roll out the minced meat evenly into a rectangle or shape it with your hands. Spread thinly with the feta and ajvar mixture, then spread the mixture of peppers, tomatoes, spring onions, onions, bacon and garlic on top and press down a little.
- Using the cling film, roll it up tightly from the long side. Smooth out and shape the edges and ends. Cut the roll into about 6 pieces. Shape the pieces into large meatballs so that the filling is completely enclosed by the minced meat and there are no holes / cracks (requires a little effort, but the effort is worth it).
- Heat the oil in a pan and fry the meatballs all over until they are crispy brown. Degrease on a piece of kitchen roll and serve.
- I served the meatballs with kohlrabi schnitzel, a yogurt dip and a cucumber and pear salad. I also prepared the meatballs for my husband who likes to have some meat on his plate ;-))). The kohlrabi schnitzel was enough for me without meat (I had mashed potatoes as an alternative). Recipe for the vegetarian kohlrabi schnitzel with salad and dip in step 8. Have fun trying it out. P.S .: Of course I tried the meatballs anyway, very spicy and juicy, and there is still enough for today :-).
- Crispy kohlrabi schnitzel with apple yogurt dip, cucumber and pear salad and mashed potatoes
- TIP 9: Rolling up the cling film and shaping the meatballs (so that the filling is in the meatball) requires a certain amount of dexterity. I’ve already made a few meatloaf like this and had my difficulties at the beginning. You can also knead the ingredients for the filling directly with the minced meat, the rest of the preparation is then exactly as described in the recipe. The result is not a meatball with a filling but just as tasty. At the same time, it is also a little faster when time is short.
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