Mediterranean meatballs with braised pointed cabbage, tomatoes, pine nuts and feta from the Monolith Dutch Oven!

  • Ingredients

    For 4 portions:

    1 kg minced meat, beef and pork mixed

    Mediterranean spice mix or salt, pepper and herbs (e.g. thyme, oregano to taste)

    3 tbsp pine nuts

    150 grams butter

    1 large onion, cut into rings

    1 clove of garlic, chopped

    Coarse sea salt

    1 large pointed cabbage, halved and cut into strips

    300 g small tomatoes, halved

    200 ml vegetable stock

    200 g feta, diced

    Chopped parsley

  • Preparation

    Heat the Monolith to approx. 180-200°C. Set half of the grilling surface to indirect heat with a deflector and place the Monolith Dutch Oven over it. Place the lid over the direct heat with the flat side facing upwards. With the lid closed, allow the Dutch Oven and the plancha to heat up for approx. 20-30 minutes.

    Now toast the pine nuts on the plancha and set aside.

    Melt some butter on the plancha and fry the meatballs, turning occasionally. Melt the rest of the butter in the Dutch oven and fry the onion and garlic first and season lightly with salt. Then add the tomatoes and the pointed cabbage for 2-3 minutes.

    As soon as the meatballs are browned all over, put them to one side.

    Add the roasting fat and leftover meat from the plancha to the cabbage and season with some of the spice mix. Place the plancha as a lid on the Dutch oven and leave the cabbage to braise for approx. 20 minutes with the grill closed.

    Then add the stock, stir in and place the meatballs on top of the cabbage. Continue to braise in the Dutch oven WITHOUT the lid but with the grill closed for 10-15 minutes until the meatballs are almost done. Then add the pine nuts and feta and cook briefly until the feta is soft and warm.

    To serve, garnish with some chopped parsley and toasted pine nuts. Enjoy your meal!

    Tip: Of course, you can also cook this dish in a conventional Dutch oven with a lid in the Monolith. However, the Monolith Dutch Oven is particularly suitable for this.

    After searing on the plancha, it is advisable to insert the second deflector as no more direct heat is required.

A recipe from: Marco Greulich

Marco Greulich ist ein Meister der Grillkunst. Als Grillweltmeister und dreifacher deutscher Meister beweist er seine Expertise rund um Kamados, Grillen und Rezepte auf seinem Instagram-Kanal „@barbecueflavors“ und seiner Website Mit seiner großen Leidenschaft für Keramikgrills erstellt er ständig neue Rezepte für uns, die wir liebend gerne mit unserer Community teilen.