Our beloved meatballs in a summer mood colorful and hearty. We make many meatballs, fry them and those that do not consume in a day, put them in the oven, the next day, with lots of onions, peppers, cherry tomatoes, feta, olives and capers.
Maximize their taste and enjoy them in the summer. More Greek that can be, this dish is the next stage of our… tomato salad.
Yours!
Maximize their taste and enjoy them in the summer. More Greek that can be, this dish is the next stage of our… tomato salad.
Yours!
| work: 20′ | time: 1h:00′ | easy: |
 Ingredients (4 servings)
|
 In large and deep skillet pour a little of the olive oil and sauté the onions until they shine and golden brown. Add salt and pepper and stir regularly. |  Pour them on pyrex or an oven pan, spreading across the surface. |
 In the same skillet add some more oil and sauté the peppers, cleaned from the spores and cut into strips. Salt and pepper and stir occasionally. |  Pour in pyrex or oven pan over onions. Stir gently to mix the two vegetables. |  Above the fried vegetables put in a row the fried meatballs. |
 In the spaces between you place the cherry tomatoes cut in half lengthwise. On top add the capers and olives. |  Crumble the feta cheese and add to the pan. Sprinkle with chopped parsley and add the sprigs of fresh oregano. Sprinkle with oil left. |  Bake in preheated oven at 180°C (356°F, Gas:4.2) for 40'-45'. At first we have the pan covered with greaseproof paper or foil, which is removed at the end of cooking. |
Author Zambia G. Sifaki
