Grilled Meatballs with Grana Padano and Onion Salad

Ingredients

• 1 bunch parsley (20 g)
• 0.5 red bell pepper
• 1 clove garlic
• 5 tbsp olive oil
• 100 g Grana Padano
• 1 tbsp Whole Grain 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 and dry parsley, shake off excess water, and pluck the leaves. Clean the bell pepper, remove seeds, wash, and roughly chop into pieces. Peel the garlic.

2. 2.

   Take half of the parsley with the bell pepper, garlic, and 1 tbsp oil in a food processor and pulse to a coarse puree. Grate 70 g of Grana Padano finely. Add the grated cheese and breadcrumbs to the meat mixture, season with marjoram, paprika, salt, and pepper, mix well, cover, and chill for 15 minutes.

3. 3.

   Meanwhile peel the onions and slice into thin rings. Finely chop the remaining parsley. Roughly grate the rest of the Grana Padano. For the dressing whisk the remaining oil with lemon juice and honey, season with salt and pepper, and add to the onion salad; mix everything together.

4. 4.

   Peel, wash, and roughly grate the cucumber, lightly salt it, and set aside. Wash the mint, shake dry, pluck leaves, finely chop. Whisk yogurt until creamy. Squeeze excess moisture from the cucumber grating and combine with mint in the yogurt. Season with salt and pepper to taste.

5. 5.

   Shape about 12 meatballs from the mixture. If needed, brush a grill grate with oil. Grill each side of the meatballs for 2–3 minutes over high heat (or use a grill pan), then finish cooking on indirect heat for 5 minutes.

6. 6.

   Distribute yogurt and onion salad onto four plates. Arrange the grilled meatballs on top and serve immediately.