Summary

Ingredients

• 125 g amaranth (available in health food stores)
• 350 ml vegetable stock
• 1 egg (s)
• 3 tablespoon breadcrumbs
• salt and pepper
• 2 tablespoon hazelnuts, chopped
• 4 tablespoon cheese, grated
• 1 sprig parsley
• 1 head lettuce (endive)
• 1 pear (s)
• 3 tablespoon balsamic vinegar
• 1 teaspoon mustard
• 1 teaspoon pear juice concentrate
• 4 tablespoon oil
• Oil for frying

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Instructions

1. Heat 350 ml vegetable stock in a pot over medium heat, stir in 125 g amaranth, and cook for 30 minutes until tender.
2. Let the amaranth cool slightly, then mix in 1 egg, 1 tablespoon breadcrumbs, salt, and pepper.
3. Chop 1 sprig parsley and stir in; add 2 tablespoon chopped hazelnuts and 4 tablespoon grated cheese; knead until combined.
4. Shape the mixture into 8 meatballs and roll each in the remaining 2 tablespoon breadcrumbs.
5. Heat oil in a pan over medium-high heat and fry the meatballs for 5-7 minutes until golden brown, turning occasionally.
6. Meanwhile, clean and wash 1 head endive lettuce and cut into strips; wash 1 pear and cut into sticks.
7. In a bowl, whisk together 3 tablespoon balsamic vinegar, 4 tablespoon oil, 1 teaspoon mustard, and 1 teaspoon pear juice concentrate.
8. Toss the lettuce and pear with the dressing and serve with the meatballs.