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🍽️ Spiced Meatballs with Spicy Bell Peppers, Lime Yogurt, and Rice

560 kcal · 30 min · 4 servings

Ingredients

• Garlic cloves 1 pc.
• Shallots 1 pc.
• Mint, fresh 10 g
• Parsley, fresh 20 g
• Ground beef 600 g
• Raz el Hanout spice 1 tsp
• Salt 1 tbsp
• Pepper, black ground pinch
• Long grain rice 300 g
• Onions, red 1 pc.
• Hot peppers 4 pc.
• Oil 6 tbsp
• Organic limes 1 pc.
• Yogurt, plain 300 g
• Butter 1 tbsp
• Chili, ground 0.5 tsp

Instructions

1. 1. Peel the garlic clove and the shallot. Chop both ingredients very finely.
2. 2. Wash the mint and the parsley. Shake them dry.
3. 3. Pluck the leaves off the mint and parsley stems.
4. 4. Chop the herbs coarsely.
5. 5. Take half of the chopped garlic and parsley.
6. 6. Add the minced meat, the shallot, the remaining herbs, the spice Ras el Hanout, and two pinches each of salt and pepper to a bowl.
7. 7. Mix all ingredients well together.
8. 8. Place the bowl with the meat mixture in the refrigerator for a while.
9. 9. Put the rice into a pot.
10. 10. Cover the rice with 700 milliliters of salted water.
11. 11. Bring the water to a boil.
12. 12. Let the rice cook covered for about 15 minutes over low to medium heat.
13. 13. Preheat the oven to 100 degrees Celsius with fan (convection).
14. 14. Halve the red onion.
15. 15. Peel the onion halves.
16. 16. Cut the onion into thin strips.
17. 17. Wash the bell pepper.
18. 18. Remove the stem and seeds from the bell pepper.
19. 19. Cut the bell pepper into thin strips as well.
20. 20. Shape the meat mixture into elongated balls (kofta).
21. 21. The balls should be about as thick as your thumb.
22. 22. Heat two tablespoons of oil in a pan on the highest setting.
23. 23. Fry the meatballs in it for about two minutes, browning them on all sides.
24. 24. Place the browned balls on a baking sheet.
25. 25. Finish cooking the meatballs in the oven for about eight minutes.
26. 26. Leave the pan uncleaned.
27. 27. Heat two tablespoons of oil in the pan drippings on high heat.
28. 28. Sauté the onion strips and the remaining garlic, stirring, for about two minutes.
29. 29. Season the vegetables with salt and pepper.
30. 30. Add the bell pepper strips.
31. 31. Fry everything for another four minutes.
32. 32. Squeeze the juice from the lime.
33. 33. Take a separate bowl.
34. 34. Mix the yogurt with salt and pepper.
35. 35. Add two tablespoons of lime juice to the yogurt.
36. 36. Add one tablespoon of butter to the cooked rice.
37. 37. Fluff the rice with a fork.
38. 38. Season the rice with salt and pepper to taste.
39. 39. Add the remaining parsley to the bell peppers.
40. 40. Toss everything well together.
41. 41. Season the vegetables to taste with salt and pepper.
42. 42. Plate the vegetables, rice, meatballs, and yogurt.
43. 43. Serve the dish.
44. 44. Enjoy your meal!

Nutrition per serving

• kcal: 560
• Protein: 38 g · Fett/Fat: 25 g · Carbs: 51 g