Millet meatballs with vegetable sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and finely dice 1 onion. Melt the fat in a pot. Add diced onion and millet and fry in it. Add 1/2 litre stock, bring to the boil and cook for 20-25 minutes, stirring once.

2. 2

   Let the millet cool. Roast pine nuts in a pan without fat, remove. Peel kohlrabi, cut into small cubes and cook in little salt water for about 10 minutes. Clean, wash and cut the zucchini into pieces.

3. 3

   Peel and finely dice 1 onion and garlic. Heat 1 tablespoon of oil in a pan. Fry the onion, garlic and zucchini. Add the tomatoes in the juice. Chop the tomatoes slightly. Add 1/8 litre stock and bring to the boil.

4. 4

   Drain and fold in the kohlrabi. Cut feta cheese into small cubes. Mix the millet mixture, sheep's cheese, pine nuts (except for 1 teaspoon for sprinkling), egg, thyme and 2 tablespoons of breadcrumbs and form 8 meatballs.

5. 5

   Place 5 tablespoons of breadcrumbs on a flat plate and turn the meatballs in it. Heat 4 tablespoons of oil in a pan. Fry the meatballs for about 10 minutes, turning them over. Arrange the meatballs and vegetable sauce on plates and add 1 tablespoon of crème fraîche to each.

6. 6

   Garnish with thyme and remaining pine nuts.

Nutrition Facts

KCAL
610 kcal

CARBS
53 g

FATS
34 g

PROTEINS
18 g