Spicy meatballs in yogurt and vegetables

Ingredients for 1 servings:

• 1 clove(s) garlic
• ½ onion(s)
• 100 g minced beef
• e.g. cucumber(s)
• Salt
• Cayenne pepper
• Oil for frying
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• 100 g zucchini
• ½ onion(s)
• 50 g yogurt
• 10 ml vegetable stock
• Salt
• black pepper, freshly ground
• 1 pinch(s) brown sugar
• Paprika powder
• Oregano, dried
• 1 sprig(s) of thyme

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Singles Dinner No. 222

Place the ground meat in a bowl. Peel and finely dice the onion and garlic, and add to the meat. Season generously with salt and cayenne pepper and knead everything well. Cut 2 or 3 slices from a cucumber. Quarter the slices, scoop out the seeds, and halve or third the remaining cucumber piece again, whichever you prefer. With wet hands, form the meat mixture into small balls (I used 9). Flatten the balls, place a piece of cucumber inside, and then cover them all around with the meat mixture. They’ll be nice and crispy when you bite into them later while eating. Heat oil in a pan and fry the meatballs on all sides. They’re okay if they get a little darker and crispy. After frying, place the balls on a plate. Deseed the bell pepper and cut into strips or cubes. Chop the zucchini as well. Sauté the vegetables in the frying pan in the fat over medium heat. Peel half the onion, slice it thinly, and add it with the thyme sprig. Sauté until the vegetables are tender. In a bowl, combine the yogurt, broth, and brown sugar. Season with salt, pepper, paprika, and oregano. Pour the mixture into the vegetable pan and spread it evenly. Heat the meatballs in the covered pan for 5 minutes, then turn off the heat. Arrange the dish on a platter, garnish, and serve. 450 kcal per serving