Vegetarian meatballs

Ingredients for 3 servings:

• 3 eggs
• 100 g beetroot, cooked
• 2 garlic cloves or half a garlic bulb
• 1 tsp, heaped stock powder
• 1 tsp, heaped wild garlic leaves, shredded
• 1 tsp, leveled salt
• 1 tsp, leveled pepper
• 1 tsp, leveled chili powder, mild
• 2 tbsp beetroot juice
• 2 tbsp soy sauce
• 200 g oat flakes
• 100 g Gouda, grated, or cheese of your choice
• 250 g low-fat curd cheese
• some oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

First, crack the eggs into a medium-sized bowl. Finely chop the beetroot and garlic and add them to the eggs along with the spices, beetroot juice, and soy sauce. Mix everything well. Then add the oats, cheese, and low-fat quark and knead or mix everything well. Once the mixture is smooth, let it rest for 15-20 minutes. Divide the mixture into 6 equal portions and shape them into finger-thick meatballs. It’s better to make them too thin than too thick so that the mixture can cook through thoroughly. If you prefer smaller meatballs, you can divide the mixture into 8 or more portions. Heat a pan with a little oil and fry the meatballs over medium heat on both sides until they are golden brown. Tip: If the meatballs turn brown too quickly, e.g. If, for example, the pan was hotter than expected, you can also remove them from the pan and carefully continue cooking on a plate in the oven at 80-100°C for 10-15 minutes to prevent the meatballs from darkening or even burning. For 3 servings, this contains approximately 486 kcal per serving.