MEATS

Main dishes

Barley flakes meatballs

Light, healthy and yet deliciously flavoured meatballs that will be appreciated not only by vegetarians. The base is barley flakes, which after swelling create a soft, yet firm consistency. Completed with fresh vegetables, garlic and herbs, they create a tasty alternative to classic meatballs. They are nutritious, rich in fibre and ideal for anyone looking for a healthier and more sustainable version of their favourite dish. They taste great with potatoes, a vegetable salad or even as a homemade burger.

Recipe Allergies

INSTRUCTIONS

1.Preparing the flakes: Pour hot broth or water over the inserts and let them swell for about 10–15 minutes until they soften.
2.Preparation of the mixture: Put the swollen flakes in a bowl, add the grated carrots, onion, garlic, egg, mustard, marjoram, salt and pepper. Mix everything thoroughly. If the mixture is too thin, add a little breadcrumbs to make the meatballs easier to shape.
3.Shaping: Form the mixture into small patties. You can lightly coat them in breadcrumbs for a crispier crust.
4.Frying: Heat oil in a pan and fry the meatballs until golden brown on both sides (about 3-5 minutes on each side). Or you can also bake them in the oven - about 25 minutes at 180 °C, turning halfway through baking.