Baked summer vegetables with meat balls and yoghurt sauce recipe

Baked Summer Vegetables with Meat Balls and Yoghurt Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This delicious recipe for Baked Summer Vegetables with Meatballs and Yoghurt Sauce is a perfect way to enjoy the vibrant flavors of the season. The combination of tender meatballs, colorful summer vegetables, and creamy yoghurt sauce creates a satisfying and wholesome meal. The dish is baked to perfection, allowing the flavors to meld together and the vegetables to retain their freshness. With its easy preparation and delightful taste, this recipe is sure to become a favorite for summer gatherings or weeknight dinners.

Keywords: baked, summer vegetables, meatballs, yoghurt sauce, flavorful.

Baked summer vegetables with meat balls and yoghurt sauce recipe details

Baked summer vegetables with meat balls and yoghurt sauce recipe, recipe Rating: 4.8
Number of votes:138 

Ingredients

400 g	courgette, sliced
1	red bell pepper, diced
2	peaches, peeled, stones removed and diced
2	tomatoes, diced
300 g	yoghurt
1 tsp	lemon juice
2 tbsp	fresh mint, chopped
60 g	pine nuts, toasted
500 g	beef mince
1	egg
5 tbsp	olive oil
1 tsp	sea salt
2 clove(s)	garlic, minced
	salt and pepper
2 tbsp	breadcrumbs
	cinnamon
	cumin

Instructions

Preheat the oven to 180°C. Divide the courgettes and the bell peppers in a casserole dish. Sprinkle with 4 tablespoon of oil and season with sea salt. Toss until well coated with the oil. Bake for 15 minutes. Add the peaches and the tomatoes and bake for another 10 minutes.

Mix together the yoghurt and the lemon juice. Stir in the garlic and the mint. Season to taste with salt and pepper.

In a bowl, mix together the minced meat, breadcrumbs, egg, onion and half of the pine nuts. Season with salt, pepper, cinnamon and cumin. Knead until well combined. Form to small meat balls. In a pan, heat the remaining oil. Fry the meat balls until browned and crispy all around.

Sprinkle the vegetables with the remaining pine nuts and serve together with the meat balls and the yoghurt sauce.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a