Green spelt meatballs with honey-mustard cream

Name: Green spelt meatballs with honey-mustard cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth; 250 g Green spelt meal; 750 g Carrots; 250 g Low-fat curd; 150 g Cream yoghurt; 2 TABLESPOONS Mustard; 1-2 TABLESPOONS Honey; 7-10 Tbsp salt and pepper; 6 Stem(s) Thyme; 2 Eggs; 2-3 TABLESPOONS Breadcrumbs; 2 TABLESPOONS butter/margarine

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Oil
1 TABLESPOON Vegetable broth
250 g Green spelt meal
750 g Carrots
250 g Low-fat curd
150 g Cream yoghurt
2 TABLESPOONS Mustard
1-2 TABLESPOONS Honey
7-10 Tbsp salt and pepper
6 Stem(s) Thyme
2 Eggs
2-3 TABLESPOONS Breadcrumbs
2 TABLESPOONS butter/margarine

Directions

1
Peel and chop the onion. Sauté in 1 tbsp. hot oil. Add 600 ml water and stock. Stir in green spelt and bring to the boil. Swell over low heat for 10-15 minutes and let the mixture cool down.
2
Peel, wash and slice the carrots. Mix quark, yoghurt, mustard and 1 tablespoon honey. Season to taste with salt and pepper.
3
Wash the thyme, remove the leaves, chop. Stir half the thyme, eggs and breadcrumbs into the green spelt mixture. Season with salt and pepper. Form 12 meatballs.
4
Heat 3 tablespoons of oil in a coated frying pan. Fry the meatballs for about 10 minutes.
5
Fry the carrots in hot fat. Season with salt, pepper and some honey. Add some water and steam covered for about 5 minutes. Season with rest of thyme. Serve with green spelt meatballs and curd cream.