Mediterranean meatballs with chickpea salad
Recipe Facts
Difficulty:
medium ◉◉◉◎◎
Serves:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grilling equipment & accessories:
• Pan/Plancha, Grill/Smoker
Ingredients
• 500 g mixed beef, pork and lamb mince
• 1 onion, finely chopped
• 1 bell pepper, grilled, peeled and diced
• 2 cloves garlic, chopped
• ½ cup breadcrumbs
• ¼ cup fresh parsley, chopped
• ¼ cup sun-dried tomatoes, soaked in warm water and chopped
• 1 egg
• 1 tsp fresh oregano
• 1 tsp paprika powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 organic lime, zest finely grated
• 1 tsp capers, rinsed and chopped
• 2 anchovy fillets, chopped
• 1 rosemary sprig for flavoring
while grilling
For the chickpea salad:
• 400 g chickpeas (1 can), rinsed and drained
• 100 g yogurt (natural or Greek)
• 1 handful fresh mint leaves, finely chopped
• optional: 1 tbsp herbs (e.g. tarragon, parsley, coriander, chives), finely chopped
• 1 small red onion, finely diced
• Juice and zest of 1 organic lemon
• 2 tbsp olive oil
• 2 tbsp agave syrup (alternatively honey or simple syrup)
• Salt and pepper to taste
• ¼ tsp cumin powder (espresso spoon as unit of measurement)
• ½ clove garlic, very finely grated
• optional: 1 small cucumber, diced
More about the Plancha in the shop!
Preparation
➊ Heat 1 tbsp olive oil in a pan or on the plancha and sauté the onion and garlic over medium heat until soft and fragrant. Add the soaked tomatoes and fry for another 2–3 minutes. Remove from heat and let cool.
➋ In a large bowl, mix the minced meat, breadcrumbs, parsley, egg, oregano, paprika, lime zest, capers, anchovy fillets, and diced bell pepper. Add the cooled onion-garlic-tomato mixture. Season with salt and pepper to taste. Mix everything until the ingredients are well combined. Form small meatballs or flattened meat patties from the mince mixture with moist hands.
➌ Heat 1 tbsp olive oil in a pan or on the plancha and fry the meat patties over medium heat until golden brown and cooked through. Add a sprig of rosemary for extra flavor. Alternatively, briefly sear the meatballs in the pan and then let them cook indirectly for 15 minutes at 115 °C in the grill or smoker.
➍ For the salad, mix the chickpeas, red onion, coriander, mint, and optional cucumber in a large bowl. For the dressing, whisk together the yogurt, olive oil, lemon juice and zest, agave syrup, grated garlic, cumin powder, salt, and pepper in a small bowl until smooth. Pour the dressing over the chickpea mixture and mix well. Let the salad rest for a few minutes before serving to intensify the flavors.
Arrange the Mediterranean meat patties on a plate and garnish with fresh parsley or additional lime zest as desired. Serve with the chickpea salad.
Giuseppe Messina: "The meat patties can also be formed into balls and filled with some feta cheese or smoked mozzarella before grilling or frying."
Recipe by Giuseppe Messina
25 years of cooking experience combined with techniques he acquired through collaboration with other professionals allow Texturas professional Giuseppe Messina to cook 12-course menus for up to 20 people several times a week without extra help in the kitchen. He transforms seemingly simple products into very special stars on the plate. www.giuseppemessina.de
Recipe from FIRE&FOOD Issue 04/2023
