Pasta recipes
30 minutes
Sundried tomato farfalloni broth
Meatballs with radish tzatziki and roast peppers
4
Easy
15 minutes
15 minutes
Ingredients
- 4 red peppers, halved
- 4 giant garlic cloves, peeled and sliced
- 3 T olive oil, plus extra for drizzling
- 1 x 600 g punnet Woolworths beef meatballs For the radish tzatziki:
- 1 ½ cups Woolworths double-cream yoghurt
- 2 T tahini
- 100 g radishes, finely grated
- 1 T lemon juice
- 1 T dill, finely chopped
- 1 T Italian parsley, finely chopped
- 2 garlic cloves, finely grated
- Sea salt and freshly ground black pepper, to taste
Method
- Preheat the oven to 200°C. Place the peppers cut side up on a baking tray. Place the garlic in the pepper halves and drizzle with olive oil. Roast for 40 minutes, or until soft and charred.
- Heat the olive oil in a nonstick pan over a high heat. Sear the meatballs until golden. Finish off in the preheated oven until cooked through.
- To make the radish tzatziki, mix all the ingredients until well combined. Add more lemon juice if necessary and season to taste.
- Serve the meatballs with the roast peppers and radish tzatziki.
Cook's note: Lamb, pork or chicken meatballs work just as well with this Greek-inspired ‘sauce’.