Beef Meatballs with Eggplant and Yogurt and Garlic Sauce

Ingredients

• Ground Beef200 g
• Garlic1/2 clove (2 g)
• Breadcrumbs1 tablespoon (14 g)
• Eggplant1 cup (90 g)
• Oregano1/2 tablespoon (2 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   In a bowl, mix the ground beef with the garlic paste or powder, breadcrumbs and salt and pepper. Optional: You can add some chopped parsley.

2. 2

   Step 2

   Mix well and shape the meatballs. Take to the fridge.

3. 3

   Step 3

   Heat a pan over medium-high heat. Once heated, add half the oil and the meatballs.

4. 4

   Step 4

   Cook each side for 4-5 minutes or until brown over medium heat. Check they are cooked inside and remove.

5. 5

   Step 5

   In the meantime, slice the eggplants and cook in a pan with the remaining oil. This will take about 3-4 minutes per side.

6. 6

   Step 6

   Once ready, sprinkle with some oregano or chopped parsley.

7. 7

   Step 7

   If you want, you can soak the eggplants in the remaining oil and cook for 20 minutes over 356 °F (180 °C) in the air fryer or oven. Finely slice it.

8. 8

   Step 8

   At the same time, you can make the garlic sauce: Put a garlic with its peel in a pan over low heat. Cover and let cook each side for 3-5 minutes or until brown.

9. 9

   Step 9

   Peel the garlic and smash using a fork. Mix with the natural yogurt and lemon juice until obtaining a sauce. Add salt and pepper and if you want, add a pinch of ground chili.

10. 10

    Step 10

    Serve the meatballs with eggplants and garlic sauce on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Meatballs with Eggplant and Yogurt and Garlic Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.