Summer Meatballs

Blend with your hands the minced meat together with the salt, black pepper, garlic, eggs and chopped parsley. Roughly crumble the Apetina white cheese cubes with Red Peppers & Chili before blending them gently into the minced meat. 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.