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🍽️ Oven Feta Meatballs with Chickpeas and Honey Tomatoes

668 kcal · 30 min · 4 servings

Ingredients

• Wheat flour, Type 405 200 g
• Yogurt, plain 300 g
• Baking powder 4 tsp
• Salt pinch
• Sugar pinch
• Mint, fresh 40 g
• feta 300 g
• Cinnamon pinch
• Cumin 0.25 tsp
• Nutmeg, ground pinch
• Pepper, black ground pinch
• Ground meat, mixed 600 g
• Cherry tomatoes 500 g
• Chickpeas from the can 200 g
• Olive oil 3 tbsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius fan-forced.
2. 2. Take a large bowl.
3. 3. Add one tablespoon of flour, 150 grams of yogurt, baking powder, one teaspoon of salt, and one teaspoon of sugar to the bowl.
4. 4. Stir the ingredients until you have a smooth dough.
5. 5. Set aside the remaining flour for later.
6. 6. Divide the dough into four equal parts.
7. 7. Shape each part into a ball.
8. 8. Place the dough balls under a kitchen towel and let them rest.
9. 9. Wash the mint under cold water.
10. 10. Shake the mint dry.
11. 11. Pluck the mint leaves from the stems.
12. 12. Finely chop the mint leaves.
13. 13. Take a new bowl for the filling.
14. 14. Add about 150 grams of feta to the bowl.
15. 15. Add half of the chopped mint.
16. 16. Add a pinch of cinnamon, cumin, and nutmeg.
17. 17. Season with salt and pepper.
18. 18. Mash the mixture with a fork.
19. 19. Add the minced meat.
20. 20. Mix everything well together.
21. 21. Set the meat mixture aside.
22. 22. Wash the tomatoes.
23. 23. Drain the chickpeas in a sieve.
24. 24. Take a baking sheet.
25. 25. Place the chickpeas and tomatoes on the sheet.
26. 26. Season the vegetables with salt, cinnamon, nutmeg, cumin, and pepper.
27. 27. Add one tablespoon of olive oil.
28. 28. Distribute the spices and oil evenly.
29. 29. Shape balls from the meat mixture.
30. 30. The balls should be about three centimeters in diameter.
31. 31. Place the meatballs between the chickpeas and tomatoes.
32. 32. Place the sheet in the oven.
33. 33. Bake everything for about 15 minutes.
34. 34. Take the remaining half of the feta.
35. 35. Halve the feta.
36. 36. Take a small bowl for the dip.
37. 37. Place one half of the halved feta into the bowl.
38. 38. Add the remaining yogurt.
39. 39. Add the remaining mint.
40. 40. Mix everything into a dip.
41. 41. Taste the dip and adjust with salt and pepper.
42. 42. Take the other half of the feta.
43. 43. Crumble the feta with your hands.
44. 44. Take a frying pan.
45. 45. Add one tablespoon of olive oil to the pan.
46. 46. Heat the oil over medium heat.
47. 47. Get the dough balls ready.
48. 48. Sprinkle some flour on a work surface.
49. 49. Take a dough ball.
50. 50. Roll the ball thin with a rolling pin.
51. 51. The flatbread should be about two millimeters thick.
52. 52. Place the flatbread in the hot pan.
53. 53. Fry the flatbread on both sides until golden brown.
54. 54. This takes about two minutes per side.
55. 55. Wait until the meatballs have been in the oven for about 10 minutes.
56. 56. Take the sheet out of the oven briefly.
57. 57. Sprinkle the feta crumbs over the vegetables and meatballs.
58. 58. Place the sheet back in the oven.
59. 59. Bake everything for another five minutes.
60. 60. Take the sheet out of the oven.
61. 61. Remove the meatballs, chickpeas, and tomatoes.
62. 62. Take the fried flatbreads.
63. 63. Take the feta dip.
64. 64. Plate the food.
65. 65. Serve the dish.

Nutrition per serving

• kcal: 668
• Protein: 46 g · Fett/Fat: 36 g · Carbs: 43 g