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Beef meatballs with yogurt dip and cherry tomato salad

Preparation time: 20΄΄

Cooking time: 12΄-14΄΄

For 2 persons

500gr ground beef
100gr bacon
1 small onion (finely chopped)
50g breadcrumbs
2 tbsps. parsley (finely chopped)
1 egg
1 tsp. paprika
Sunflower oil for frying
3 tbsps. chives (chopped)
For the sauce:
160g Ketchup 0% Added Sugar KYKNOS
2 tbsps. balsamic vinegar
50g chicken broth
For the cherry tomato salad:
300g cherry tomatoes
2 spring onions
1 cucumber
3 tbsps. of capers
4 tbsps. of olive oil
For the yogurt dip:
200g yoghurt
40g olive oil
Zest and juice of ½ lime
Freshly ground pepper

Place the bacon in a mixer and beat for 1-2 minutes until it has a mince texture. Place the bacon in a large bowl along with the chopped onion, ground beef, breadcrumbs, parsley, egg, paprika, salt and some freshly ground pepper. Knead all the ingredients well, shape them into small meatballs and place them on a large plate.

Place a large non-stick pan over high heat to heat well and add sunflower oil until the bottom of the pan is covered. Add the meatballs and cook them, turning them at regular intervals so that they get a good color from all over.

When the meatballs have taken on a good color, extinguish with the chicken stock, add Ketchup 0% Add Sugar KYKNOS together with the balsamic vinegar and continue cooking until the sauce thickens.

On a cutting board chop the ingredients for the salad with a sharp knife, quarter the cherry tomatoes lengthwise, dice the cucumber and chop the spring onions and capers. Place all the ingredients in a bowl together with the olive oil, salt and freshly ground pepper and mix well.

In a small bowl, place all the ingredients for the yogurt, the yogurt, 40 grams of olive oil, the zest and juice of ½ lime, salt and freshly ground pepper and mix well.

When the meatballs are ready and the sauce has glazed, remove from the heat and serve the meatballs in large individual plates, sprinkling with the chopped chives, the tomato salad and the yogurt dip.