John Myers
Ingredients for 4 servings:
- 50 g onion(s)
- 3 garlic cloves
- 100 g almonds
- 100g Gouda
- 70 g breadcrumbs
- 1 tsp Provençal herbs, oregano or similar
- 2 eggs
- 1 tbsp soy sauce
- 1 liter vegetable broth
- some butter for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Peel and finely chop the onions and garlic. Chop the almonds and Gouda (I do this in a food processor, but a blender or similar would probably work too). Mix the raw onions and garlic with the Gouda and almonds. Add the breadcrumbs, herbs, eggs, and soy sauce, and knead everything together well. Form the mixture into walnut-sized balls and simmer them in the vegetable broth for 6 minutes. Remove the meatballs from the broth with a slotted spoon and fry in a pan with butter for a few more minutes until crispy. I made a vegetable sauce with carrots, celery, onions, white wine, and cream and served the meatballs with mashed potatoes. A sauce is essential, otherwise the meatballs would be a bit dry.
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