Vegetarian meatballs

Ingredients for 4 servings:

• 120 g green spelt
• ½ liter of water
• 1 vegetable stock cube
• 1 bay leaf
• 1 m.-sized onion(s)
• 1 egg(s)
• 5 tbsp whole wheat breadcrumbs or breadcrumbs
• 40 g walnuts, chopped
• 50 g cheese, grated
• 1 tsp marjoram
• 2 tbsp parsley, chopped
• herb salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

with green spelt

Coarsely grind the green spelt. If your grain mill offers settings 1-10, I prefer setting 5. Bring the water to a boil with the stock cube and bay leaf. Stir in the green spelt while stirring and let it swell for about 20 minutes on the lowest heat setting. Stir frequently to prevent it from burning. Allow the finished green spelt to cool. Mix the egg, chopped walnuts, whole-wheat breadcrumbs, cheese, marjoram, and parsley into the cooled mixture. Season generously with herb salt and pepper. Form eight patties and fry in hot vegetable oil until crispy and brown. Briefly place on kitchen paper to absorb any excess fat. I like them best served cold with mustard.