Start your BBQ for indirect cooking at a temperature of 150°c (300°F)

Put some butter and a bit of oil in a big pan. Let the butter take a slight brown colour and toss in the minced Garlic.

Wash the Spinach and add it to the pan. Season with salt and pepper. Cook until the leaves have shrimped and are cooked through.

When done you pour the spinach in a sief, rinse with cold water and let it drain for a couple of minutes. The more juices the more chance your Caillette would break.

Meanwhile you can cut your Shiitake in small cubes.

Once you've chopped the Shiitake toss some butter and the smoked bacon into the pan. Let the fat of the bacon melt before you toss in the Shiitake, parsley, pepper, salt and lemon zest (at taste). Cook until done.

Now you're ready to mix thouroughly the Minced Meat, Spinach and Shiitake (add some breadcrumbs if necessary to obtain a firm mixture).

Now you can form your caillette: meatballs. I made 2 meatballs of 200 gr.

Toss in some lemon wood for a delicious smokey flavour before you put the Caillette in your BBQ. Let them cook until they reach a core temperature of 70°C (160°F).

Have a nice meal! I served them with braised purple carrots and parsnip.