Vegetarian meatballs with fried Napa cabbage
- ½ lb 225 g almonds or almond flour
- ½ cup 125 ml (75 g) sesame seeds
- 1 tsp 1 tsp (2.5 g) ground psyllium husk powder
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp paprika powder
- ½ tsp ½ tsp ground black pepper
- 1¼ cups 300 ml (150 g) shredded cheese
- 3 3 eggeggs
- ½ ½ yellow onion, shreddedyellow onions, shredded
- 2 tbsp 2 tbsp water
- 2 tbsp 2 tbsp olive oil
- 1 oz. 30 g tomatoes, sun-dried
- 1 tbsp 1 tbsp lemon juice
- 1 1 garlic clove, mincedgarlic cloves, minced
- 1 tbsp 1 tbsp dried basil
- ½ cup 125 ml olive oil
- salt and pepper
- 1½ lbs 650 g Napa cabbage
- 1 tbsp 1 tbsp light olive oil
- sea salt
- 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.
- Roast cabbage in oven (440°F/225°C) with olive oil and sea salt for 15 minutes or fry in a pan.
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!