John Myers
Ingredients for 8 servings:
- 750 g Kaiser vegetables, frozen
- 1 can of corn, approx. 285 g
- 70 g onion(s), frozen
- 1 egg(s)
- 30 g herbs, Italian or 8-herb mix, frozen
- 1 tsp garlic, frozen
- 150 g sour cream
- 250 g oat flakes
- 60 g chickpea flour
- 1 tbsp Baharat or similar spice
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
vegetarian, juicy meatballs not only for veggies
Gently cook the Kaisergemüse in a little salted water until soft. Then press the cooked Kaisergemüse through a potato ricer to create a nice mixture. Note: The vegetables are very watery, so I press the Kaisergemüse a little in the potato ricer before pressing them so that I can drain off the excess water. Alternatively, you can press the mixture with a tea towel. Add all ingredients, mix, and season to taste. I always add the egg after seasoning. The mixture should be moist and creamy, but not runny. Otherwise, add the oatmeal and then form meatballs. Preheat the oven to 180°C (top/bottom heat). Briefly fry the meatballs in a non-stick pan with a little oil to brown them, then cook in the oven on the middle rack for 20 minutes. They can also be prepared in advance and then frozen. Note: I use frozen Kaisergemüse, onions, garlic, and herbs. These are already pre-sliced or chopped. This saves a lot of time. I also tried a version filled with feta cheese. The mixture holds together well and doesn’t fall apart.
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