Swiss Grills

Preparation:

Preparation: Mince the meat very fine, adding the parsley as you mince. Place everything in a bowl, mix the meat and parsley with the eggs, salt and pepper and add a pinch of nutmeg. Add the Parmesan to the mixture, in order to have a firm preparation. Work again with the wooden spoon to have everything absolutely homogeneous and form meatballs with the mixture. Grease the double Swiss grill with a little oil, place a meatball in the center and close by pressing. Cook for a few moments, first on one side, then on the other, over high heat. Adjust the cooking time according to your taste: if you want Swiss rare, ten minutes in all will suffice. Serve piping hot with a mixed salad or puree as desired.