Mediterranean meatballs with chickpea salad
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Pan/Plancha, Grill/Smoker
Ingredients
• 500 g mixed minced beef, pork and lamb
• 1 onion, finely chopped
• 1 bell pepper, grilled, peeled and diced
• 2 garlic cloves, chopped
• ½ cup breadcrumbs
• ¼ cup fresh parsley, chopped
• ¼ cup sun-dried tomatoes, soaked in warm water and chopped
• 1 egg
• 1 teaspoon fresh oregano
• 1 tsp paprika powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 organic lemon, finely grated peel
• 1 teaspoon capers, rinsed and chopped
• 2 anchovy fillets, chopped
• 1 sprig of rosemary for flavouring
while grilling
For the chickpea salad:
• 400 g chickpeas (1 can), rinsed and drained
• 100 g yogurt (natural or Greek)
• 1 handful of 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 tablespoons olive oil
• 2 tablespoons agave syrup (alternatively honey or sugar syrup)
• Salt and pepper to taste
• ¼ teaspoon cumin powder (espresso spoon as measurement)
• ½ garlic clove, very finely grated
• optional: 1 small cucumber, diced
preparation
➊ Heat 1 tablespoon of olive oil in a frying pan or on a plancha and fry the onion and garlic over medium heat until soft and fragrant. Add the soaked tomatoes and fry for another 2-3 minutes. Remove from the heat and allow to cool.
➋ In a large bowl, mix the mixed minced meat, breadcrumbs, parsley, egg, oregano, paprika powder, lemon zest, capers, anchovy fillets and diced peppers. Add the cooled onion, garlic and tomato mixture. Season with salt and pepper to taste. Mix everything together until the ingredients are well combined. Use wet hands to form small meatballs or meat patties from the minced meat mixture.
➌ Heat 1 tablespoon of olive oil in a pan or on the plancha and fry the meatballs on both sides over a medium heat until they are golden brown and cooked through. Add a sprig of rosemary to add extra flavor. Alternatively, fry the meatballs briefly in the pan and then cook them indirectly in the grill or smoker at 115 °C for 15 minutes.
➍ For the salad, in a large bowl, mix the chickpeas, red onion, cilantro, mint and optionally the cucumber. For the dressing, in a small bowl, whisk together the yogurt, olive oil, lemon juice and zest, agave syrup, grated garlic, cumin powder, salt and pepper until smooth. Pour the dressing over the chickpea mixture and mix well. Let the salad sit for a few minutes before serving to intensify the flavors.
Arrange the Mediterranean meatballs on a plate and garnish with fresh parsley or additional lemon zest as desired. Serve with the chickpea salad.
Giuseppe Messina: “The meatballs 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 has acquired through working with other professionals enable Texturas professional Giuseppe Messina to cook 12-course meals for up to 20 people several times a week without any help in the kitchen. In doing so, he transforms seemingly simple products into very special stars on the plate. www.giuseppemessina.de
Recipe from FIRE&FOOD issue 04/2023
