Ingredients for about 16 balls

For the Sauerkraut-and-Quinoa-meatballs

  • 125 g colorful Quinoa thoroughly wash
  • 100 g of Sauerkraut, raw, coarsely chop and squeeze out the juice (self-made)
  • 80 g of whole grain rolled oats, finely – in a blender to a fine powder
  • 1 TSP baking powder

Liquid ingredients and spices

  • 400 ml vegetable broth
  • 5 TBSP peanut oil
  • 2 TBSP Tamari (or soy sauce)
  • 1 TBSP Almond butter
  • 3 TSP paprika powder
  • 1 Pinch Of Nutmeg Powder
  • 1 pinch cumin, ground
  • Crystal salt
  • Pepper from the mill
  • 3 TBSP finely chopped parsley


Preparation time about 10 minutes cooking/baking time is about 50 minutes

The vegetable broth and bring to a boil, lightly salt and the Quinoa to a medium heat and without a lid for about 30 Min. cook until the liquid has evaporated. Shortly thereafter, leave to cool.

Then the Sauerkraut, oatmeal and baking powder in a bowl. With Tamari, Paprika, nutmeg and cumin spice. Quinoa, Almond butter, and parsley, the mass with the hands, mix thoroughly, season with salt and pepper.

Preheat the oven to 100 °C forced-air pre-heating.

The peanut oil in a frying pan and a large, with kitchen paper to provide plate. From the mass 16 small balls and 2 – 3 Min. Golden brown sear.

Then remove from the pan, on the plate for 15 Min. place in the oven.

The Sauerkraut-and-Quinoa-meatballs from the oven, arrange on a plate and serve.

A yogurt sprouts-herbal Dip and mixed salad with Onion.

Nutritional information per ball

  • Calories: 76 kcal
  • Carbohydrates: 8 g
  • Protein: 2 g
  • Fat: 4 g