Sunny pork meatballs

Preparation time:
30 minutes

Cook time:
35 minutes

Ingredients
Metric
Imperial
500 g | 1 1/4 lb | eggplant, cut into cubes |
340 g | 3/4 lb | zucchini, cut into rings |
340 g | 3/4 lb | peppers, deseeded and cut into 8 (your choice of colour) |
340 g | 3/4 lb | diced onions |
45 ml | 3 tbsp | olive oil |
900 g | 2 lb | extra-lean ground pork |
45 ml | 3 tbsp | breadcrumbs |
1 | 1 | egg |
15 | 15 | chopped mint leaves |
2 | 2 | chopped garlic cloves |
5 ml | 1 tsp | powdered cumin |
250 ml | 1 cup | plain yogurt |
22.5 ml | 1 1/2 tbsp | ground coriander |
- | - | Salt and pepper |
Preparation
- Preheat oven to 425° F.
- Place the vegetables in a mixing bowl, add salt and pepper, pour in the oil and mix well. Transfer to a baking sheet lined with parchment paper and cook in the oven for 25 minutes, stirring the mixture twice as it cooks.
- Put the ground pork, the breadcrumbs, the egg, the mint, the garlic and the cumin in a bowl and mix well.
- Make meatballs, place them side by side on a baking sheet lined with parchment paper, then cook for 10 minutes.
- Mix the yogurt with the coriander. Add salt and paper.
- Serve the meatballs over the vegetables accompanied by a ramekin of sauce.