Ingredients for 4 servings
• 40 g dried tomatoes
• 2 tablespoons chopped rosemary
• 200g Green crushed seeds
• 450ml vegetable stock
• 1 clove garlic
• 6 tbsp. Ital. Hard cheese
• 2 tablespoons bread crumbs
• 1 egg
• Salt, Pepper
• 1 tablespoon butter
Time: 50 min
Preparation
1. Tomatoes into small cubes. Boil and covered over low heat with rosemary and green crushed seeds in the vegetable broth for 15-20 minutes. Cook. Others pour broth if necessary. Let cool Green spelt.
2. Garlic by pressing. Mix with cheese, breadcrumbs and egg among Green spelt. Season with salt and pepper and form with wet hands to 8 equal-sized meatballs. The mass firmly presses well.
3. Heat butter in a nonstick pan. The meatballs over medium heat for 3 minutes on each side. Fry until golden brown. Ready meatballs in hot oven at 100 degrees (convection not recommended) to keep warm. These Ricotta fits.
Nutritional information per serving: 286 kcal
• 10 g protein
• 10 g fat
• 36 g carbohydrates
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