Ingredients
- 400 g pre-cooked beetroot
- 100 g of oat flakes
- 2 cloves garlic
- 10 sprigs of dill
- 1 egg
- 50 g of fresh goat cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon(s) poppy seeds
- 1 tablespoon(s) sesame seeds
- 1 tablespoon(s) sunflower seeds
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salt and pepper
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oil
Preparation
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Prepare the stuffing. In a blender, place the beetroot, oat flakes, garlic and dill (keep a few sprigs for serving).
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Blend until crumbly. Pour into a bowl, then add the remaining ingredients, except the oil.
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Knead the stuffing by hand until the mixture is homogeneous. Cover and refrigerate for 1 hour.
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Prepare the meatballs. Preheat your oven to 220°C. With slightly damp hands, take 25 g of the mixture to shape into compact meatballs. Place them on a baking sheet covered with baking paper and brush them generously with oil.
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Bake for 15 minutes, simply turning the meatballs halfway through cooking.