Summer Meatballs

Cook: 20 min
Servings: 4

Ingredients

100 g Apetina® Classic cubes in brine
500 g meat mince
2 eggs
0.5 tsp salt
0.25 tsp black pepper
15 g fresh parsley
1 clove of garlic
400 g zucchinis
250 g green asparagus
0.5 tsp sea salt
300 g spring cabbages
1 tbsp of fresh rosemary
0.5 lemon
olive oil
1 red chili pepper

Twist

The cheese cubes with red peppers & chili gently spice up the dish and bring in more character and taste to the meat

Serving

Serve with boiled fresh summer potatoes

Spicy meatballs with white cheese full of taste and character, a perfect fit for summer greens and potatoes.

Blend with your hands the minced meat together with the salt, black pepper, garlic, eggs and chopped parsley. Roughly crumble the white cheese cubes before blending them gently into the minced meat together with the red chili. Roll the minced meat into small balls (30-40 balls) and place them into the oven for approx. 12 minutes (200°C). Cut the zucchini in two and remove the inner part before cutting them into bite size pieces. Remove the lower part of the asparagus (2 cm), cut them into bite size pieces and finely chop the spring cabbage. Mix the zucchini, asparagus and spring cabbage in a bowl with seasalt to drain them out. Let this rest for about 10 minutes and then remove the remaining water. Add olive oil, roughly chopped fresh rosemary and 1 grated clove of garlic into a frying pan. After 30 seconds add the greens into the pan and fry for approx. 3 min. Take the zest of ½ lemon and add it onto the greens.