Grana Padano Mediterranean meatballs with burnt chili butter on Greek yogurt
Chef Nadia Michael – @onelatteplease
This dish is one of my favorites especially when I’ve got to whip up something quick and tasty! Grana Padano Mediterranean meatballs with burnt chili butter on Greek yogurt. Made with Grana Padano PDO cheese, this dish is a great way to add a little flair to your Friday dinner. So finger licking good! And I’m pretty sure, you’ll want more than one helping. The recipe is super simple and easy to make. Perfect combo in my opinion.
For meatballs: 1 large egg 60 g panko breadcrumbs ½ tsp cumin powder ½ tsp curry powder ½ tsp red chili flakes 3 medium garlic cloves (crushed) 30 g parsley 500 grams ground beef (or any meat of your preference) 2 – 3 tbsp extra virgin olive oil 100 grams Grana Padano grated cheese Salt and pepper to taste For burnt chili butter yogurt: 200 grams Greek style plain yogurt 1 crushed garlic clove ½ tsp red chili flakes ½ tsp paprika 2 tbsp unsalted butter 1 tbsp EVOO 2 tsp fresh lemon juice 1 tbsp fresh dill Salt to taste
– Add 500 grams of mince meat in a bowl – Add ½ caramelised white onion – 60 g panko breadcumbs – 3 medium garlic cloves (crushed) – ½ teaspoon of curry powder – ½ teaspoon of cumin powder – ½ teaspoon of red chilli flakes – ¼ cup of parsley – 1 large egg – 100 grams of Grana Padano (Grated) – Salt and pepper to taste – 2-3 tablespoon of Extra Virgin Olive Oil – Combine Well – Roll mixture to 1 1/2’’ diameter – Bake in pre-heated oven (200 – 220 degree C) for 10 to 12 minutes – Add 200 grams Greek yogurt in a bowl – Add 1 crushed garlic clove and 1 teaspoon of salt – Mix Well – Spoon the yogurt on to a shallow plate – Add the meatballs to the yogurt – Drizzle burnt butter with paprika over the meatballs – Garnish with fresh dill Buon Appetito!