"Honey, what are we going to eat this evening?" We hang out a little bit in the afternoon in the living room together. Outside the light-tight curtains, Hamburg's summer is just starting to show its sparkling side - it's 30 degrees in the shade. The man is still interested in food intake. And I'm here in the nuclear family, finally, the official food commissioner.
"Salad?" I suggest. "We would also have avocado and feta cheese." In the heat, you usually have little desire for fat hot food. "Again ...?", The man is not one hundred percent convinced. Apparently it requires him to change. "Anything with hack would be great. Meatballs or something. But only if you do not have to stand in the kitchen forever. "Hack. Clear. That's always possible.
I think. Small meatballs, which can be roasted quickly ... maybe some oriental flavored ... with hummus... no, too luscious ... but beans would be great ... I still have a few cans in stock ... but rather cold towards Mezze ... "How about some oriental appetizers?" I suggest. "Spicy herb meatballs on cool bean puree!" The man radiates and gets up from the sofa. "Sounds great! I'll go buy the hack, "he says, looking for his sneakers. Two minutes later, the door locks.
The spicy herb meatballs on cool bean puree are a real favorite food for the summer! The hack is ratzfatz with chopped herbs and spices kneaded. As a small balls, the hack roasts crispy brown in the pan. For a great taste extra with crackling, a handful of pine nuts are added to the pan for a short time and then roasted.
The bean puree is particularly fast with beans from the jar or from the tin (here you should prefer products without added sugar and preservatives), who likes and has time, the beans but also can cook of course. The cooked cold beans are then whipped in a blender in two minutes with some Greek yogurt and a spoonful of sesame oil or almond cream - a touch of garlic and oregano give the bean puree a great aroma.
The hot meatballs are then served with the pine nuts on the cool beans. A great combination ... spicy, creamy, hot and cold ... hah! In addition, a piece of flatbread - so we are big fans. And how is it with you?
Have it delicious! ღ
The recipe for spicy herb meatballs on a cool bean puree
Ingredients for 4 servings:
- 720g
- 100g greek yogurt (10% fat)
- 1 clove of garlic
- 1 tablespoon of tahini (sesame paste) or light almond
- 1 pinch of dried oregano
- 500 g ground beef (organic or free-range)
- 1 egg
- 1 generous cornstarch
- 1 red onion, finely chopped
- 1/2 bunch parsley, finely chopped
- 2-3 sprigs of mint, finely chopped
- 1 tbsp tomato puree
- 1 tsp sambal oelek
- 1 tsp ground cumin
- 1 / 2 teaspoons cinnamon
- 1 tbsp butter
- 50 g pine nuts
- Salt & black pepper, freshly ground
Optional:
- more chopped herbs to serve
That's how it works:
For the bean puree, place the beans in a sieve, rinse thoroughly under running water and then drain very well. Add together with yogurt, garlic, tahini or beans and oregano in a blender. Season with salt and pepper and mix to a creamy puree. Cool down.
For the herb meatballs, place the ground beef with egg, cornflour, onion, herbs, tomato paste and spices, salt and pepper in a bowl and knead thoroughly. From the mince form small balls.
Heat the butter in a non-stick pan and brown the meatballs. Just before the balls are ready, add the pine nuts to the pan and stir for about 5 minutes until lightly browned.
Place the bean puree on a plate or plate and spread the herb meatballs on it. Sprinkle with chopped herbs as desired.
Tip:
Warm flatbread, pita, sesame rings or baguette are delicious. If you like, add a tomato juice with onions or a green salad with lemon and oil to the herb meatballs on bean puree.
If very young children eat, you should probably omit the Sambal Oelek. Or remove a portion of hack before adding the spicy paste and fry separately.
Nutritional values per serving
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