Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tzatziki
Meatballs
To fry the meatballs
Risoni
Bowl
How it's done
Tzatziki
Mix the cucumber and salt, place in a sieve and leave to absorb for approx. 30 mins. Squeeze the cucumber well (by hand or with a clean piece of muslin), then place it in a bowl. Add the yoghurt, garlic and mint, mix, season. Keep the tzatziki covered in the fridge until ready to serve.
Meatballs
Place the breadcrumbs and milk in a bowl, cover and leave to soak for approx. 15 mins. Heat the oil in a pan. Sauté the onion and garlic for approx. 5 mins., add to the bowl of breadcrumbs. Add the mince and sultanas, season, knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape into 28 balls.
To fry the meatballs
Heat the oil in a wide non-stick frying pan. Fry the meatballs for approx. 6 mins. all over.
Risoni
Cook the risoni in boiling salted water for approx. 8 mins. until al dente. Drain the risoni, mix with the lemon zest, lemon juice, balsamic, oil, oregano, feta and olives.
Bowl
Serve the risoni with the meatballs, tzatziki, cherry tomatoes and mini cucumbers in bowls, garnish with mint and drizzle with oil.
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