Quinoa meatballs with lemongrass sauce

Ingredients for 4 servings:

• 200 g quinoa, cooked
• 50 g cheese, grated
• 0.33 stalk(s) leek, chopped
• 2 eggs
• 1 tbsp vegetable oil, neutral
• 2 tbsp sour cream
• 1 ½ dl millet flakes
• 1 tbsp parsley, chopped
• 1 tsp paprika
• salt and pepper
• 2 tbsp butter or neutral vegetable oil
• 150 g cottage cheese, or low-fat quark
• 3 tbsp sour cream
• 1 lime peel
• 1 stalk of lemongrass

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian meatballs with lots of protein and fiber

Fry the leeks in rapeseed oil in a pan until softened. Mix the leeks with the eggs, quinoa, 1 dl millet flakes, parsley, sour cream, cheese, and seasonings in a bowl. Let the mixture rest for 10 minutes. Heat the butter or oil in a frying pan, form meatballs, and coat them with the remaining millet flakes. Fry the meatballs for a few minutes on each side. Finely slice the lemongrass. Mix the cottage cheese, sour cream, and lime zest together, and season with salt and pepper. Let it rest in the refrigerator until the meatballs are ready. Serve with carrot or beetroot salad.