Meatballs With Vegetables

Servings: 40

INGREDIENTS:

• 200 g of millet
• 4 medium carrots (500 g)
• 400 g champignons
• 1 tablespoon sunflower oil (about 10 g)
• 2 tablespoons buckwheat flour (about 20 g)
• 1 tablespoon psyllium - plantain seed coat (approx. 10g)
• 2 medium-sized (M) eggs
• 1 tablespoon flaxseed (about 15 g)
• 1 head red onion (50 g)
• Fresh parsley
• Salt, pepper

 

PREPARATION:

1.) Preheat the oven to 160 ° C.

2.) Wash the millet thoroughly and then bring to a boil in approx. 4dl salty water. Simmer until become soft, stirring occasionally.

3.) Heat the oil in a sauce-pan and simmer the mushrooms until become soft approx. in 5 minutes.

4.) Peel the carrots, then grate them on a small hole grater and place in a mixing bowl.

5.) Add the steamed mushrooms, boiled millet, buckwheat flour, psyllium, eggs, chopped red onion, and flaxseed as well, then season with salt, pepper, and fresh parsley.

6.) From the mass, form balls/discs with wet hands and place them on a baking tray lined with baking paper (approx. 2 baking trays will be needed), a few inches apart, and then bake for approx. 10-15 minutes until it starts to blush slightly.

7.) Remove from the oven, let it cool and serve it.