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Preparation time
20 minutes
Total time:
50 minutes
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Ingredients
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750 g (1⅔ lb.) ground pork or veal
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16 black olives, pitted and finely chopped
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2 eggs
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125 mL (½ cup) panko or regular bread crumbs
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2 zucchinis, grated
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2 cloves of garlic, finely minced
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To taste, salt
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To taste, pepper
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To taste, olive oil
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175 g (6 oz.) ewe's or goat's milk feta cheese, cut into 1-cm (½-in.) cubes
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3 sweet peppers of different colours
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2 tomatoes, crushed
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To taste, flat-leaf parsley 15-30 mL (1-2 tbsp.)
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Greek oregano (or other type)
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45 mL (3 tbsp.) lemon zest (about 3 lemons)
Tomato couscous
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500 mL (2 cups) vegetable juice
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15 mL (1 tbsp.) butter
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1 good splash of white balsamic vinegar
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To taste, salt and pepper
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500 mL (2 cups) medium grain couscous
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Directions
- Place ground meat, olives, eggs, breadcrumbs, grated zucchinis, garlic, salt, pepper, and a little olive oil in a large bowl. Mix to blend well. Shape mixture into
- 30 balls the size of a golf ball. Place a cube of feta in the centre of each meatball. Set aside.
- Preheat oven to 160 °C (325 °F).
- Cut peppers in half and remove seeds.
- Place 6 peppers halves on a greased baking sheet, cut-side facing up. Spoon a bit of crushed tomato into each half-pepper, followed by 2 or 3 meatballs.
- Bake for 30 to 45 minutes (regularly verifying the doneness).
- Just before serving, sprinkle peppers with some flat-leaf parsley, oregano, lemon zest, and a little olive oil.
No waste
Freeze the remaining meatballs and use them to prepare the same recipe again
or to make tomato sauce for pasta.
Serving suggestions
Tomato couscous
Yield: 4 servings
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
- Bring vegetable juice to a boil in a small saucepan. Remove from heat. Add the butter, balsamic vinegar, salt, and pepper. Stir in the couscous, cover, and let sit until softened, about 5 to 7 minutes.
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