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