Grilled Meatball with Vegetable Side

Ingredients

• 1 old-fashioned roll
• 1 red chili pepper
• 1 clove garlic
• 1 vegetable onion
• 1 tbsp butter
• 1 egg
• 1 tsp medium-hot mustard
• Salt
• Pepper (freshly ground)
• 500 g lean minced beef
• 200 g chestnut mushrooms
• 2 untreated lemons
• 2 sprigs thyme
• 2 tbsp olive oil

Instructions

1. 1.

   Soak the roll in lukewarm water. Wash the chili pepper, cut it lengthwise, deseed and finely dice. Peel the garlic and onion and also finely dice them. In a pan melt the butter and sauté the onion, garlic, and chili cubes until fragrant. Remove from heat, let cool, then combine with the well-squeezed roll, egg, mustard, salt, and pepper, mixing thoroughly with the minced beef.

2. 2.

   Clean and halve the mushrooms. Rinse the lemons in hot water, dry them, and cut into pieces. Wash the thyme, shake off excess moisture, pluck the leaves, and finely chop. Form 70 g meatballs from the mixture and brown them in a pan with hot oil on both sides. Remove and keep warm. Add the mushrooms and lemon pieces to the pan, sauté for 3-4 minutes while turning, season with salt, pepper, and thyme, then serve alongside the meatballs on plates. Optionally garnish with fresh spinach salad.