Vegetarian meatballs

Ingredients for 4 servings:

• 1 liter vegetable broth
• 150 g rice
• 150 g Emmental cheese
• 2 carrots
• 2 m.-sized onion(s)
• 2 eggs
• salt and pepper
• 3 tbsp mixed herbs, frozen
• e.g. breadcrumbs
• n. B. Clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

my secret recipe, really delicious

Bring the broth to a boil. Add the rice and simmer for 15 minutes. It should still be slightly “al dente.” Drain the rice and let it cool. Grate the cheese. Trim and grate the carrots. Finely dice the onions. Mix together the rice, cheese, carrots, onions, and eggs. Stir in pepper (a lot is fine), salt, and herbs. Stir in the breadcrumbs until the mixture has a consistency. Let everything swell for about 15 minutes. Check whether the mixture can be formed into a meatball when pressed in your hands. If so, lightly coat the meatballs in breadcrumbs. Carefully fry the meatballs on both sides in plenty of clarified butter over low heat until golden brown. After frying, drain the fat on kitchen paper. Note: You can, of course, use leftovers from the day before. Just don’t skimp on the salt later. The rice should already be nicely flavorful. Whether you grate the cheese and carrots finely or coarsely is up to your own taste.