meatballs

Ingredients for 2 servings:

• 300 g minced meat, half and half
• 1 carrot(s)
• 1 small onion(s)
• 2 tbsp rice
• 2 tbsp millet
• 1 tsp instant broth (without yeast and MSG)
• 1 egg(s)
• 1 tsp cornstarch
• salt and pepper
• Oil, for frying
• n. B. water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

gluten-free, suitable for histamine intolerance

Cook the rice (about 1/2 an espresso cup full) with three times the amount of water and a little salt until al dente, then let it cool slightly. Then finely grate the carrot and finely chop the onion. Mix all the ingredients together, form the meatballs, and fry them in a little oil over moderate heat on both sides until cooked through and nicely browned. Cooking time depends on the size of the meatballs. Note: If you suffer from histamine intolerance, please use broth without yeast or MSG (available in organic or health food stores), or simply replace it with salt. Be careful with the pepper (it acts as a histamine liberator). If you can tolerate it, you can also add a little paprika and mustard. Makes about 8 meatballs.