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🍽️ Grilled meatballs with Grana Padano and onion salad

596 kcal · 30 min · 4 servings

Ingredients

• 1 bunch parsley (20 g)
• 0.5 red bell pepper
• 1 clove of garlic
• 5 tbsp olive oil
• 100 g Grana Padano
• 1 tbsp whole wheat breadcrumbs
• 500 g ground beef
• 1 tsp dried marjoram
• 1 tsp sweet paprika powder
• salt
• pepper
• 4 red onions
• 0.5 lemon (juice)
• 1 tsp honey
• 0.5 cucumber
• 0.5 bunch mint (10 g)
• 500 g Greek yogurt

Instructions

1. 1. Wash the parsley and shake it dry. Pluck the leaves from the stems.
2. 2. Remove the core of the bell pepper. Wash it and cut it into coarse pieces.
3. 3. Peel the garlic clove.
4. 4. Put half of the parsley, the pepper pieces, the garlic, and one tablespoon of oil into a blender.
5. 5. Blend the ingredients into a coarse puree.
6. 6. Grate 70 grams of Grana Padano cheese finely.
7. 7. Add the puree, the grated cheese, and breadcrumbs to the minced meat.
8. 8. Season the mixture with marjoram, paprika powder, salt, and pepper.
9. 9. Mix everything well together.
10. 10. Cover the meat mixture and place it in the refrigerator for 15 minutes.
11. 11. Peel the onions and slice them into thin rings.
12. 12. Finely chop the remaining parsley.
13. 13. Grate the remaining Grana Padano cheese coarsely.
14. 14. Whisk the remaining oil with lemon juice and honey for the dressing.
15. 15. Season the dressing with salt and pepper.
16. 16. Add the dressing to the onion salad and mix everything.
17. 17. Remove the end of the cucumber and wash it.
18. 18. Grate the cucumber coarsely.
19. 19. Lightly salt the grated cucumber and set it aside.
20. 20. Wash the mint and shake it dry.
21. 21. Pluck the mint leaves from the stems.
22. 22. Finely chop the mint leaves.
23. 23. Stir the yogurt until creamy.
24. 24. Squeeze the liquid out of the grated cucumber.
25. 25. Add the squeezed cucumber and the chopped mint to the yogurt.
26. 26. Season the yogurt mixture with salt and pepper.
27. 27. Shape about 12 meatballs from the meat mixture.
28. 28. Brush the grill grate with a little oil if necessary.
29. 29. Grill the meatballs for 2 to 3 minutes on each side over high heat.
30. 30. Finish cooking the meatballs over indirect heat for 5 minutes.
31. 31. Divide the yogurt and onion salad among four plates.
32. 32. Place the meatballs on top and serve the dish.

Nutrition per serving

• kcal: 596
• Protein: 39 g · Fett/Fat: 43 g · Carbs: 14 g