Green spelt meatballs with tomato sauce

Name: Green spelt meatballs with tomato sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Green spelt; 1/2 TEASPOON Vegetable broth (instant); 100 g Gouda cheese; 1 Egg (Gr. M); 1-2 TABLESPOONS dark wheat flour (type 1050); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 300 g Leeks (leek); 300 g Mushrooms; 4 TABLESPOONS Oil; 1 package (500 g) chunky tomatoes; 1/2 bunch Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Green spelt
1/2 TEASPOON Vegetable broth (instant)
100 g Gouda cheese
1 Egg (Gr. M)
1-2 TABLESPOONS dark wheat flour (type 1050)
7-10 Tbsp Salt
7-10 Tbsp black pepper
300 g Leeks (leek)
300 g Mushrooms
4 TABLESPOONS Oil
1 package (500 g) chunky tomatoes
1/2 bunch Parsley

Directions

1
Soak the green spelt overnight in 3/4 l water. Boil up the green spelt with the soaking water and the broth. Cover and simmer for about 35 minutes
2
Grate cheese. Drain the green spelt. Puree 1/3 green spelt. Mix with whole green spelt, Gouda cheese, egg and flour. Season with salt and pepper. Let cool off
3
Clean, wash and cut the leek into rings. Clean, wash and halve the mushrooms. Heat 1 tablespoon of oil. Steam mushrooms and leek for about 5 minutes. Add the tomatoes and simmer for another 5 minutes. Season, keep warm
4
Form 8 meatballs from the green spelt mixture. Heat 3 tablespoons of oil and fry the meatballs for about 4 minutes on each side until golden brown. Arrange everything. Wash and chop the parsley and sprinkle over it