Meatballs suffed with goat’s cheese served on ratatouille – Greetings from Greece

Ingredients

• 600g minced lamb
• 150 – 200g goat’s cheese or feta cheese
• 2 eggs
• 2 shallots
• 100g white breadcrumbs
• 1 onion for the vegetables
• 3 peppers (red, green and yellow)
• 1 medium-sized aubergine
• 1 zucchini
• 6-8 chopped capers
• 2 fully ripe tomatoes
• 2 cloves of garlic
• 1 bunch of parsley
• Some oregano
• 1 twig of marjoram and Thyme
• Some olive oil
• 2 tablespoons of spicy ketchup
• Spices

 

Preparation

The stuffed lamb meatballs:

1. Mix the lamb mince, white breadcrumbs and eggs thoroughly. Add salt, pepper, garlic, oregano, capers and chopped parsley.
2. Using a large ice-cream spoon/scoop, create 30-40g large meatballs.
3. Cut the goat’s cheese into chunks of about 15-20g in size and press a piece into the centre of each meatball and re-form.
4. Fry in a frying pan with olive oil or butter for 5-6 minutes until crispy.

Ratatouille:

1. Wash the peppers, remove the seeds and slice into evenly-sized 1cm large strips.
2. Do the same with the aubergine, onion and zucchini.
3. Place the tomato in boiling water for a few minutes and remove the skin and core and chop into chunks.
4. Fry the shallots and garlic in some olive oil.
5. Add the peppers, zucchini and aubergines and cook for 5-6 minutes.
6. Add salt, pepper and ketchup to taste.
7. Add some parsley right at the end and then remove dish from heat.

Serving suggestion

• Serve the ratatouille on a plate and top it with the lamb meatballs.
• Halve the meatballs (just 1 or all) so that the inner is visible.
• Serve with curry rice or baked potato.