meatballs (Köfte) on zucchini and peach vegetables

Name: meatballs (Köfte) on zucchini and peach vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Courgette; 1 red pepper; 5-6 Tbsp Olive oil; 1 tablespoons of sea salt; 2 Peaches; 2 Tomatoes; 300 g Greek yogurt; 1 TEASPOON Lemon juice; 3-4 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 stem(s) Mint; 60 g Pine nuts; 1 Onion; 500 g minced lamb; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 7-10 Tbsp Cinnamon; 7-10 Tbsp Cumin

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Courgette
1 red pepper
5-6 Tbsp Olive oil
1 tablespoons of sea salt
2 Peaches
2 Tomatoes
300 g Greek yogurt
1 TEASPOON Lemon juice
3-4 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 stem(s) Mint
60 g Pine nuts
1 Onion
500 g minced lamb
2 TABLESPOONS Breadcrumbs
1 egg (size M)
7-10 Tbsp Cinnamon
7-10 Tbsp Cumin

Directions

1
Wash and clean the zucchini, peel them in strips with a peeler. Halve lengthwise and cut into pieces. Quarter the peppers, clean, wash and cut into pieces. Place the vegetables in an ovenproof dish, drizzle 4-5 tablespoons of oil over them and sprinkle with sea salt.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. In the meantime, wash the peaches, grate them dry, halve them and stone them. Cut into slices. Wash, clean and slice the tomatoes.
3
Remove the mould, toss the vegetable pieces in the oil. Add the tomatoes and peaches and bake for another 20-25 minutes. Mix yoghurt and lemon juice. Peel 2-3 cloves of garlic and press them through a garlic press to make yoghurt.
4
Season to taste with salt and pepper. Wash the mint, shake dry and, except for something to garnish, pluck leaves from the stalks and cut into strips. Stir into the yoghurt, arrange in a bowl and garnish with mint.
5
Roast the pine nuts in a pan without fat until golden brown, take them out. Peel and finely dice the onion and 1 clove of garlic. Knead the minced meat, breadcrumbs, egg, onion, garlic and half of the pine nuts well, season with salt, pepper, cinnamon and cumin.
6
Form small balls from the chopped mass. Heat 1 tablespoon of oil in a pan. Fry the balls for 4-8 minutes, turning them over. Drain on kitchen paper. Take the vegetables out of the oven and sprinkle with the remaining pine nuts.
7
Serve on plates with zucchini and peach vegetables, garnish with mint. Add yoghurt.