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🥗 Meatball Pockets with Yogurt Dip, Crisp Salad and Oven-Roasted Peppers

579 kcal · 30 min · 4 servings

Ingredients

• Peppers, red 2 pcs.
• Peppers, yellow 1 pc.
• Olive oil 3 tbsp.
• Salt 1 pinch
• Cucumbers 1 pc.
• Mini Roman lettuce 1 pc.
• Vinegar 1 tbsp.
• Pepper, black ground 1 pinch
• Sugar 1 pinch
• Onions, yellow 1 pc.
• Gouda, young block 150 g
• Ground meat, mixed 600 g
• Marjoram, dried 1 tsp.
• Oil 2 tbsp.
• Chives, fresh 10 g
• Yogurt, plain 150 g
• Pita bread 8 pcs.

Instructions

1. 1. Preheat the oven to 160 degrees Celsius using top and bottom heat.
2. 2. Thoroughly wash the bell peppers.
3. 3. Cut the peppers into quarters.
4. 4. Remove the stems and seeds from the pepper quarters.
5. 5. Line a baking tray with baking paper.
6. 6. Place the pepper pieces on the tray.
7. 7. Drizzle one tablespoon of olive oil over the peppers.
8. 8. Season the peppers with a pinch of salt.
9. 9. Place the tray in the center of the oven for about 30 minutes.
10. 10. Wash the cucumber under running water.
11. 11. Cut off the ends of the cucumber.
12. 12. Peel the cucumber completely.
13. 13. Slice the peeled cucumber into thin rounds.
14. 14. Cut the romaine lettuce in half lengthwise.
15. 15. Cut the romaine halves into fine strips.
16. 16. Place the salad strips into a sieve.
17. 17. Rinse the romaine lettuce in the sieve.
18. 18. Let the washed salad drain well.
19. 19. Place the drained salad into a large bowl.
20. 20. Add vinegar to the bowl with the salad.
21. 21. Add two tablespoons of olive oil to the bowl.
22. 22. Season the salad with salt.
23. 23. Season the salad with freshly ground pepper.
24. 24. Add a little sugar to the bowl.
25. 25. Mix the salad thoroughly with the seasonings.
26. 26. Cut the onion in half.
27. 27. Peel the onion halves.
28. 28. Dice the onion finely.
29. 29. Cut the Gouda cheese into small cubes.
30. 30. Place the minced meat into a clean bowl.
31. 31. Add the diced onion to the minced meat.
32. 32. Add the Gouda cubes to the minced meat.
33. 33. Add marjoram to the meat mixture.
34. 34. Season the meat mixture with salt.
35. 35. Mix all ingredients for the meatballs thoroughly.
36. 36. Shape the mixture into small balls.
37. 37. Ensure the meatballs have a diameter of about three centimeters.
38. 38. Add one tablespoon of oil to a frying pan.
39. 39. Heat the oil on high heat.
40. 40. Fry the meatballs all over.
41. 41. Fry the meatballs for about three minutes.
42. 42. Reduce the heat to low.
43. 43. Cover the pan with a lid.
44. 44. Let the meatballs cook for about ten minutes.
45. 45. Wash the chives under running water.
46. 46. Dry the chives thoroughly.
47. 47. Cut the chives into fine rings.
48. 48. Place the yogurt into a cup.
49. 49. Add the chive rings to the yogurt.
50. 50. Mix the yogurt and chives together.
51. 51. Season the yogurt sauce with salt.
52. 52. Season the yogurt sauce with pepper.
53. 53. Lightly moisten the pita breads with your fingers.
54. 54. Place the pita breads in the oven for about two minutes.
55. 55. Take the roasted peppers out of the oven.
56. 56. Take the pita pockets out of the oven.
57. 57. Let the baked ingredients cool down briefly.
58. 58. Fill the pita pockets with the meatballs.
59. 59. Fill the pita pockets with the roasted peppers.
60. 60. Fill the pita pockets with the salad.
61. 61. Fill the pita pockets with the yogurt sauce.
62. 62. Serve the filled pockets immediately.

Nutrition per serving

• kcal: 579
• Protein: 31 g · Fett/Fat: 32 g · Carbs: 36 g