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VEGETARIAN MEATBALL

A nutritious and tasty meatless alternative that combines the delicate texture of cooked barley flakes with the sweetness of fresh vegetables and aromatic spices. Thanks to soy sauce and smoked paprika, it has a pleasant, deep taste with a hint of smoky aroma. Baked until golden brown, ideal as a main course with a side dish or as a hearty part of a cold buffet. Also suitable for vegetarians and can easily be adapted to a vegan or gluten-free diet.

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INSTRUCTIONS

  • 1.Cook the flakes: Place the barley flakes in the broth or water, bring to a boil, and cook for 5–10 minutes until they are tender and have absorbed the liquid. Let stand for a while.
  • 2.Sauté the vegetables: Sauté the onion in a little oil, then add the carrots, celery (or zucchini), and garlic. Sauté briefly to soften the vegetables and evaporate any liquid.
  • 3.Mix the batter: In a large bowl, combine the cooked flakes, vegetables, spices, soy sauce, mustard, egg, and breadcrumbs. It will be a sticky mixture - add more breadcrumbs if needed. Season with salt and pepper.
  • 4.Season with salt and pepper. Bake: Transfer the mixture to a greased and lined baking dish on top of the venison. Bake in the oven at 180°C for about 45 minutes, until the surface is firm and golden. Let it rest for at least 10 minutes to make it easier to slice.

INGREDIENTS

  • 1 cup of barley flakes
  • 2 cups vegetable broth or water
  • 1 large carrot, grated
  • 1 small celery or ½ zucchini, grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, pressed
  • 2 tablespoons miso paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon marjoram
  • 1 tablespoon mustard
  • 2 tablespoons breadcrumbs (or more as needed)
  • 1 egg

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