Spicy Home Cooking from Charcoal Grill
Prep Time1 hour hr 30 minutes mins
Cook Time25 minutes mins
Rest Time1 hour hr
Total Time2 hours hrs 55 minutes mins
Servings: 2 people
The meat
- 2 Discs Neck chop
- 1 size Garlic cloves pressed
- 4 tablespoon Sunflower oil
- 2 Pinches Dried thyme
- 2 Pinches Dried basil
- 2 Pinches Dried rosemary
- 2 Pinches Chilli (cayenne pepper) - own production
- 2 Pinches Salt
- 1 Splash Freshly squeezed lemon juice
Meatballs and mushrooms
- 250 g Ground beef
- 6 piece Fresh mushrooms
- 2 piece Garlic cloves pressed
- 2 piece Chilli (cayenne pepper) - own production
- 2 piece Salt
- 1 size Fresh tomatoes and sweet peppers
- 1 piece Diced onion
- 1 teaspoon Dried oregano
- 1 tablespoon Sunflower oil
The salad
- 4 size Fresh tomatoes
- 1 piece Fresh leek
- 1 piece Diced onion
- 2 tablespoon Virgin olive oil
- 2 teaspoon Dark balsamic vinegar
- 1 tablespoon Freshly cut basil leaves
- 1 tablespoon Salt
- 1 tablespoon Black pepper from the mill
Preparation of meatballs and mushrooms
Knead the minced meat with 1 clove of garlic, onion, chopped tomato, bell pepper, oregano, oil, salt and cayenne. Decrease 1/4 of it. There are also finely chopped stalks from the mushrooms. Mix well again and pour into the mushroom heads. Press down. Shape the rest of the minced meat into 2 meatballs.
Preparation of meat
For the meat, mix the oil with the herbs, garlic, lemon juice, salt and cayenne. Soak the meat in it for about 1 hour. Not less. Then take it out and blot. Use the rest of the oil mixture for brushing on the grill.
Preparation of the salad
Dice tomatoes for the salad. Chop the white leek into small pieces. Add onion and chopped basil leaves. Mix everything in a bowl. Mix the oil, balsamic vinegar, garlic, salt and pepper together. Pour over the salad and mix everything together.
Serving: 100g | Calories: 127kcal | Carbohydrates: 2.7g | Protein: 3.6g | Fat: 11.4g