How to make meatless 'meatballs' that actually taste fantastic and satisfy both vegetarians and meat lovers? We'll let you in on a secret... or actually two: with almond and cheese! These tasty low-carb veggie balls served with red pesto and fried Napa cabbage will sweep everyone off their feet.
Instructions
- Mix almonds and sesame seeds in a food processor along with spices and husk powder until finely chopped. Add remaining ingredients except olive oil and mix until smooth. Let rest for 5 minutes.
- Shape walnut-sized balls with a teaspoon or well-oiled hands, so the mixture doesn't stick. Don't make them too big as they will expand during parboiling.
- Boil plenty of lightly salted water or mild broth in a saucepan. Add balls into the boiling water in several batches, depending on the size of your saucepan.
- Lower the heat when balls start floating to the surface and simmer for 3-4 minutes more. Remove and allow to drain.
- Heat butter or oil in a frying pan on medium heat. Fry balls for a few minutes until they get a nice golden color.
Easy tomato pesto
- Soak sun-dried tomatoes in lukewarm water for 10-15 minutes, if dried. Drain. Mix tomatoes and lemon juice roughly with a hand blender.
- Add oil and keep mixing until combined well. Salt and pepper to taste. Add basil, garlic and some more lemon juice and oil if needed.
Cabbage
- Roast cabbage in oven (440°F/225°C) with olive oil and sea salt for 15 minutes or fry in a pan.
Tip!
These vegetarian balls are a delicious alternative to meatballs that you can spice according to season or taste. Try with curry, various herbs or even allspice for Christmas!