Meatballs with radish tzatziki and roast peppers

Meatballs with radish tzatziki and roast peppers

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  • 4
  • Easy
  • Carb Conscious Health conscious
  • 15 minutes
  • 15 minutes
  • Woolworths La Motte Merlot 2016


  • 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

Cooking Instructions

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’.

Discover more Mediterranean-inspired recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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