Green spelt meatballs with yogurt sauce

Ingredients for 8 servings:

• 125 g green spelt meal or green spelt semolina
• 500 ml water, boiling
• 1 bay leaf
• 1 vegetable stock cube
• 1 large onion(s), finely chopped
• 1 egg(s)
• 50 g walnuts, chopped
• 50 g cheese, grated
• 1 tbsp. parsley, frozen, or equivalent amount fresh
• 1 tbsp marjoram
• lots of olive oil
• 1 cup of yogurt
• some cream
• some crème fraîche
• some sour cream
• 1 garlic clove(s), squeezed or finely chopped
• some lemon juice
• some sugar
• 1 shallot(s), finely chopped
• Herb salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Stir the green spelt meal into boiling water with the bay leaf and vegetable stock cube, and simmer on low heat for 20 minutes (careful not to burn). Allow the finished dough to cool. Stir the other ingredients into the cooled dough, making sure the onions are very finely chopped. You can add other ingredients such as oatmeal, sesame seeds, or buckwheat (cook these down with the green spelt meal). The flavor will not change; it will only make it healthier. Form the finished mixture into meatballs and fry on both sides in plenty of hot olive oil over medium heat (5-10 minutes on each side). For the sauce, mix together the yogurt, cream, crème fraîche, sour cream, garlic, and shallot. Season with herb salt, pepper, lemon juice, and sugar. Tips: Leaf spinach goes well with this dish, along with garlic, onions, salt, pepper, and nutmeg. The meatballs also taste great cold as a snack. That’s why I always make double the batch.