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Prunes add sweetness to savory, protein-rich meatballs. Serve with a yogurt-and-bell pepper sauce to complete the appetizer.
Calories
Protein
Fat
To make the dip, blend the peppers, yogurt, and spices in a blender. Season with salt and chill until ready to serve.
To make the meatballs, mix the meat with the onion, eggs, Parmesan, thyme, salt, and pepper. Form into 8 meatballs. Place a prune in the center and reform back into a ball. Flatten slightly. Put the sesame seeds on a plate. Press each side of the meatballs into the sesame seeds and shake off the excess.
In a large skillet, heat the oil over medium-high heat. Add the meatballs and gently fry, adjusting the temperature to prevent the sesame seeds from scorching, until cooked through, 10 to 15 minutes (a thermometer inserted into the center of the ball will read 165F). Drain on paper towels. Serve warm with the dip.
½ red bell pepper, cored, seeded, and cut into small pieces
½ yellow bell pepper, cored, seeded, and cut into small pieces
300 g / 1 ¼ cups plain whole-milk yogurt
1 tablespoon sweet paprika
1 teaspoon dried red pepper flakes
½ teaspoon salt
400 g / 14 oz ground beef
1 yellow onion, finely diced
2 eggs
60 g / 1 lightly packed cup grated Parmesan
2 teaspoons fresh thyme, chopped
1 teaspoon salt
½ teaspoon ground black pepper
8 Pitted Prunes
40 g / 1/3 cup white sesame seeds for rolling
4 tablespoons olive oil
Using fruit ingredients in sausages and meatballs goes way beyond inclusions. What was once novel—remember chicken and apple sausages?—is now classic, and meat processors continue innovating to find the next fresh take on sausages.
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