Acropolis meatballs with bell pepper and courgette vegetables

Name: Acropolis meatballs with bell pepper and courgette vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g mixed mince; 1 Egg; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp salt, pepper; 4 TABLESPOONS Olive oil; 6 Stem(s) Thyme; 1 TABLESPOON black olives (without stone); 100 g Feta; 1 Courgette; 2 large peppers (e.g. yellow and red); baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g mixed mince
1 Egg
3 TABLESPOONS Breadcrumbs
7-10 Tbsp salt, pepper
4 TABLESPOONS Olive oil
6 Stem(s) Thyme
1 TABLESPOON black olives (without stone)
100 g Feta
1 Courgette
2 large peppers (e.g. yellow and red)
baking paper

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a tray with baking paper. Knead minced meat, egg, breadcrumbs, 1 level teaspoon salt and 1⁄2 teaspoon pepper. Form 4 large meatballs from it.
2
Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs in it at medium heat on each side for about 3 minutes.
3
In the meantime, wash the thyme for the crust, shake dry and remove the leaves. Coarsely chop the olives. Crumble the feta. Mix thyme and olives with 2⁄3
4
Place the meatballs on the baking tray (put the pan aside), spread the crust on the meatballs. Bake in a hot oven for about 8 minutes.
5
Clean and wash the zucchini and peppers. Cut the zucchini lengthwise into thin strips with a peeler. Dice the bell peppers. Heat the rest of the oil in hot meatball frying fat. Fry the bell peppers, zucchini and remaining thyme for 4-5 minutes while turning.
6
Season vegetables with salt and pepper. Serve with the meatballs. Flatbread tastes good with them.