Summer Meatballs
Spicy meatballs full of character

Summer Meatballs

  • Cook: 20 min
  • Servings: 4


  • 100 g Apetina® Classic cubes in brine
  • 500 g meat mince
  • 2 eggs
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 15 g fresh parsley
  • 1 clove of garlic
  • 400 g zucchinis
  • 250 g green asparagus
  • 0.5 tsp sea salt
  • 300 g spring cabbages
  • 1 tbsp of fresh rosemary
  • 0.5 lemon
  • olive oil
  • 1 red chili pepper


The cheese cubes with red peppers & chili gently spice up the dish and bring in more character and taste to the meat


Serve with boiled fresh summer potatoes

Spicy meatballs with white cheese full of taste and character, a perfect fit for summer greens and potatoes.

Blend with your hands the minced meat together with the salt, black pepper, garlic, eggs and chopped parsley. Roughly crumble the white cheese cubes before blending them gently into the minced meat together with the red chili. Roll the minced meat into small balls (30-40 balls) and place them into the oven for approx. 12 minutes (200°C). Cut the zucchini in two and remove the inner part before cutting them into bite size pieces. Remove the lower part of the asparagus (2 cm), cut them into bite size pieces and finely chop the spring cabbage. Mix the zucchini, asparagus and spring cabbage in a bowl with seasalt to drain them out. Let this rest for about 10 minutes and then remove the remaining water. Add olive oil, roughly chopped fresh rosemary and 1 grated clove of garlic into a frying pan. After 30 seconds add the greens into the pan and fry for approx. 3 min. Take the zest of ½ lemon and add it onto the greens.

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