Meatballs with a tomato-feta filling and tzatziki

For 4 people
  • 1 rolls from the previous day
  • 75–100 ml Milk
  • 3 Garlic cloves
  • 1/2 (approx. 200 g) cucumber
  • 3 stem (s) mint
  • 250 g Greek cream yogurt
  • Salt
  • pepper
  • 100 g Cherry tomatoes
  • 100 g Sheep's cheese
  • 5 EL Oil
  • 1 TL Panie flour
  • 1 Onion
  • 6 stem (s) Basil
  • 800 g mixed minced meat
  • 1 Egg (size M)
40 minutes
light
1.
rolls roll the dice. Heat milk. Soak the rolls in it. Peel the garlic and chop very finely. Wash and clean the cucumber and grate finely. Wash the mint, shake dry, pluck the leaves from the stems and chop. Mix together yogurt, cucumber, mint and 2/3 of the garlic. Season with salt and pepper
2.
Wash tomatoes, pat dry, cut in half and dice. Crumble the cheese, mix with 1 tablespoon oil, 1 teaspoon breadcrumbs and tomatoes
3.
Peel the onion, dice finely. Wash the basil, shake dry, pluck the leaves from the stems and chop. Squeeze out the bun. Knead the mince, egg, roll, diced onion, half of the basil and remaining garlic thoroughly. Season with salt and pepper
4.
Shape the minced dough into approx. 16 small balls and squeeze 1 / 2–1 teaspoon of cheese mixture into the center. Heat 4 tablespoons of oil in a pan. Fry the balls in it, turning, for about 6 minutes. Then cook covered for another 6–7 minutes. Finally stir the remaining basil into the hot frying fat
5.
Arrange the meatballs and tzatziki on plates, drizzle with the roasting ingredients. Roasted ciabatta bread tastes good with it
1 person approx> 810 kcal
  • 3400 kJ
  • 52 g protein
  • 61 g fat
  • 13 g carbohydrates
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