Ingredients
80 g dried tomatoes
4 tablespoons chopped rosemary
400 g green spelt meal
900 ml vegetable broth
1 garlic clove
150 g Parmesan
4 tablespoons breadcrumbs
2 eggs
Salt
Black pepper, e.g. Indian mountain pepper
oil for frying
preparation
Dice the dried tomatoes. Bring to the boil in the vegetable stock with the rosemary and the green spelt meal, cover and cook over a low heat for 15 - 20 minutes. Drain off any excess stock. Allow the green spelt to cool.
Finely chop the garlic clove and mix it with the green spelt together with the parmesan, breadcrumbs and eggs. Season with salt and pepper and form into 16 equal-sized meatballs with wet hands. Press the mixture firmly into place.
Heat oil in a pan. Fry the meatballs over medium heat for 3 minutes on each side until golden brown. Enjoy warm or cold.
Mediterranean meatballs are delicious for a child's birthday party, a barbecue or the next neighborhood party.
