Meatball Skewers with Mixed Vegetables
Ingredients
- Ingredients
- 1 day-old White roll
- 1 onion
- 1 garlic clove
- ½ bunch thyme
- 1 sm jar Corn
- 500 grams mixed Ground meat
- 1 egg
- salt
- freshly ground peppers
- 8 Cherry tomatoes
- 6 Tbsps olive oil
- 1 small Hokkaido pumpkin (about 800 grams)
- 2 Zucchini
- 1 yellow onion
- 1 bunch Basil
- 150 grams Sour cream
- 250 grams Quark
Preparation steps
Soak roll in cold water. Peel the onion and garlic and chop finely.
Rinse the thyme, shake dry and set aside a few sprigs for garnish. Chop the remaining leaves. Drain the corn. Squeeze the roll and mix with the ground meat, onion, garlic, thyme, corn, egg and salt and pepper to taste. Shape into 8 small meatballs. Thread 2 meatballs and 2 cherry tomatoes on each skewer. Heat 2 tablespoons oil in a skillet, add the skewers and cook about 10 minutes until golden brown over medium heat, turning frequently.
Rinse the pumpkin, cut into quarters, remove seeds and cut the flesh into 0.5 cm (approximately 1/4-inch) long strips. Rinse the summer squash and cut diagonally into 0.5 cm (approximately 1/4-inch) thick slices. Peel Spanish onion and cut into wedges. Fry pumpkin and Spanish onion in olive oil for about 5 minutes. Add the summer squash and fry for 2 minutes. Season with salt and pepper. Pluck the basil leaves and puree with the sour cream. Then mix with quark and salt and pepper to taste. Arrange the vegetables on plates and place skewers on top. Decorate with remaining thyme and serve with the basil dip.
