Summary

Ingredients

• 100 g carrot (s), approx.
• 50 g celery, approx.
• 1 medium onion (s)
• 1 clove garlic
• 150 g reen spelled meal
• 1 teaspoon, heaped oregano
• 400 ml water approx.
• 100 g hard cheese, milder
• 50 g breadcrumbs or breadcrumbs, approx.
• 2 egg (s)
• butter
• nutmeg
• salt and pepper
• Olive oil for frying

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Instructions

1. Carrots, celery, onions and garlic should make a total of about 250 g.
2. Peel and wash the vegetables and roughly chop them. Then chop the roughly chopped vegetables very finely in the blender or grate them finely and then sauté in the butter, season with salt and pepper. Let the vegetables stew for about five minutes. Now stir in the green spelled grist and oregano and let it sauté briefly. Then fill everything up with enough water that the water is just above the green spelled mixture. Season again with salt and pepper and bring everything to a boil. Simmer on low heat for five minutes, then turn off the stove and let the green spelled mixture steep for half an hour with the lid closed.
3. In the meantime, grate the cheese finely.
4. Now pour the mixture into a large bowl and mix it with the cheese first. Then add the eggs and mix very thoroughly. Finally add the breadcrumbs or breadcrumbs. Then season well with salt, pepper and nutmeg. The mass should now have a relatively firm consistency, but still be pliable. If it is too soft, add some breadcrumbs. Now shape about ten meatballs with wet hands and fry them in a pan over medium heat in the olive oil until they are nice and brown on both sides. This should take about ten minutes.
5. Finally, serve with vegetables or a salad of your choice.