John Myers
Contents
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Ingredients
For the oven vegetables
- 2 Paprika
- 4 Small potatoes
- 4 Carrots
- 1 Zucchini
- 0,25 L Vegetable broth
- 1 tbsp Olive oil
- Salt pepper
For the meatballs
- 200 g Beef cradled
- 200 g Minced meat for frying
- 1 Onion
- 2 slices Toast
- Milk
- 1 tbsp Mustard
- 1 Egg
- Salt pepper
For the dip
- 150 g Qurak
- 100 g Natural yoghurt
- Salt pepper
- 1 tsp Rapeseed oil
- Fresh herbs to taste
Instructions
- For the oven vegetables, clean the vegetables, peel them if necessary (I also peel the peppers, as I can tolerate them better that way) and cut everything into bite-sized pieces. Put in a flat baking dish. Pour the vegetable stock over it (alternatively dry powder and water), a little pepper and a little salt and cook in the oven for about 30 - 45 minutes. (180 degrees convection) Cooking time depends on the size of the vegetables.
- For the meatballs, soak the toast in a little milk, peel the onion and cut into fine cubes. Squeeze out the toast well, knead well with the spices, egg, onion and meat. Form small balls, flatten them and, if necessary, roll them in breadcrumbs or semolina and fry on both sides over medium heat. There are some left over, which are delicious cold on bread.
- For the dip, mix the chopped herbs with the quark, yoghurt and spices. To taste. Arrange everything nicely together.
Nutrition
Serving: 100gCalories: 104kcalCarbohydrates: 1.7gProtein: 1.3gFat: 10.3g
