Lamb Meatballs with Bell Peppers
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 415 kcal | (20 %) | ||
| Protein | 28.9 g | (29 %) | ||
| Fat | 29.1 g | (25 %) | ||
| Carbohydrates | 10 g | (7 %) |
Ingredients
- Ingredients
- White roll
- 1 each carrot, onion and 1-2 garlic cloves
- parsley
- 500 grams Ground lamb
- 1 medium egg
- per 1 pinch of chili powder, coriander and Cumin
- 2 Tbsps olive oil
- vegetables
- 500 grams mixed Bell pepper
- 2 Tomatoes
- 1 onion
- 2 Tbsps olive oil
- 1 tsp fresh oregano
- 100 milliliters Instant vegetable broth
- Salt, peppers
Preparation steps
Tear bread into pieces and soak in lukewarm water. Peel the carrot and grate coarsely. Peel the onion and garlic. Chop the onion finely. Rinse the parsley, shake dry and chop finely. In a bowl, mix together the ground lamb with carrot, onion, parsley, egg and spices. Squeeze to remove extra water from the breadcrumbs and add to lamb mixture. Squeeze garlic through a garlic press and add to lamb mixture. Knead the lamb mixture until well combined.
Form the lamb mixture into golf ball-sized balls. Heat the olive oil and cook the meatballs on all sides for about 5 minutes. Keep warm.
Rinse and cut the bell peppers into quarters and remove seeds and white membrane. Cut the bell peppers into pieces. Cut the tomatoes into pieces. Peel the onion and finely chop. Heat the olive oil in a large skillet and cook the bell pepper and onion for 3-5 minutes. Add the tomatoes and cook briefly. Add the oregano and the broth and stir. Cook, uncovered, until liquid is almost evaporated. Season with salt and pepper.
Serve the meatballs with the bell peppers.
