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Braaied lamb neck

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Braaied lamb neck

40 minutes

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Parmesan-baked onions with beans and rustic ciabatta croutons

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Meatballs with radish tzatziki and roast peppers

Beef recipes

Meatballs with radish tzatziki and roast peppers

15 minutes

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Meatballs with radish tzatziki and roast peppers

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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’.

Discover more Mediterranean-inspired recipes here.