Green spelt meatballs and carrots with mustard-quark dip

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Bring the unripe spelt grain and stock to the boil in a saucepan and boil while stirring to a thick mash. Let it swell for about 10 minutes at a mild heat. Peel and wash the carrots and cut them diagonally into thin slices.

2. 2

   Mix curd, mustard and honey. Season with salt, pepper and 1 pinch of sugar. Take the green spelt from the stove and let it cool down a little. In the meantime wash parsley, dab dry, remove coarse stalks and chop leaves finely.

3. 3

   Wash the thyme, dab dry and put something aside for garnishing. Pluck the remaining thyme leaves from the stalks. Stir eggs, breadcrumbs and parsley into the green spelt mixture. Season with salt and pepper.

4. 4

   Heat 2 tablespoons of oil in a large coated pan. Form approx. 8 meatballs from the green spelt mixture. Immediately put them into the hot oil and fry them on medium heat for 4-5 minutes on each side until golden brown, take them out and keep them warm.

5. 5

   Add 1 tablespoon of oil to the frying fat and fry another 8 meatballs in the same way. Heat butter in a pot. Covered carrots and steam for 3-4 minutes until translucent. Add thyme and 20 g sugar to the carrots and toss.

6. 6

   Season to taste with salt and pepper. Arrange carrots and meatballs on plates, garnish with the remaining thyme. Serve with mustard-quark dip.

Nutrition Facts

KCAL
630 kcal

CARBS
78 g

FATS
22 g

PROTEINS
27 g