Lamb meatballs with bean vegetables

Name: Lamb meatballs with bean vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g Long grain rice; 7-10 Tbsp Salt; 2 Onions; 1-2 Garlic cloves; 1/2 bunch Parsley; 1 Branch rosemary; 4 Stem(s) Thyme; 400 g minced lamb; 1 egg (size M); 7-10 Tbsp Pepper; 3 TSP Olive oil; 60 g Feta cheese (30% fat in dry matter); 7-10 Tbsp Sweet peppers; 600 g green beans; 200 g Tomatoes

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g Long grain rice
7-10 Tbsp Salt
2 Onions
1-2 Garlic cloves
1/2 bunch Parsley
1 Branch rosemary
4 Stem(s) Thyme
400 g minced lamb
1 egg (size M)
7-10 Tbsp Pepper
3 TSP Olive oil
60 g Feta cheese (30% fat in dry matter)
7-10 Tbsp Sweet peppers
600 g green beans
200 g Tomatoes

Directions

1
For the meatballs, soak the rice in boiling salted water for about 20 minutes. Drain, drain well and let cool off. Peel and finely dice an onion and garlic. Wash the herbs, dab dry and chop.
2
Knead minced lamb, rice, egg, diced onion, garlic and herbs. Season well with salt and pepper. Form 12 small meatballs from the minced meat mixture. Heat 2 teaspoons of olive oil in a large frying pan, fry the meatballs on both sides.
3
Then place on a baking tray. Cut feta cheese into thin slices and break into small pieces. Spread on the meatballs and dust with paprika. Bake the fikadelle in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes
4
In the meantime, clean the beans and cook in boiling salted water for about 18 minutes. Clean, wash and cut the tomatoes into pieces. Drain the beans, drain well. Peel the rest of the onion and chop finely.
5
Fry in 1 teaspoon of oil until transparent. Add beans and tomatoes, heat for 2 minutes together. Season with salt and pepper if necessary. Arrange the bean vegetables on four plates, arrange three baked meatballs on each plate.
6
Garnish with thyme as desired.