John Myers
Ingredients for 4 servings:
- 250 g oat flakes, fine or wholegrain
- 250 g herb curd, e.g. paprika curd from Milram
- 125 g cheese, grated
- 3 tbsp tomato paste
- 1 onion(s)
- 3 eggs
- ½ can vegetable mix (corn, peppers and peas), drained
- some parsley
- some chives
- salt and pepper
- chili powder
- garlic powder
- Paprika powder
- olive oil
- possibly breadcrumbs
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Peel the onion and chop it in a blender. Add the cheese, quark, eggs, tomato paste, oats, and herbs, and blend until smooth. Add a little breadcrumbs if desired. Season to taste with all the spices mentioned above, add half a can of mixed vegetables to the mixture, and blend again. Cover and let the mixture rest in the refrigerator for about 30 minutes. Line a baking tray with baking paper and brush with a little olive oil. Preheat the oven to 200 degrees Celsius (top/bottom heat). Remove the mixture from the refrigerator, form about 20 equal-sized meatballs, and place them on the baking tray. Brush the tops of the meatballs with a little olive oil, too. Bake for 20 minutes. Turn halfway through the cooking time to ensure even browning on both sides.
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