Beetroot balls

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
  • salt and pepper

  • oil

Preparation

  1. Prepare the stuffing. In a blender, place the beetroot, oat flakes, garlic and dill (keep a few sprigs for serving).

  2. Blend until crumbly. Pour into a bowl, then add the remaining ingredients, except the oil.

  3. Knead the stuffing by hand until the mixture is homogeneous. Cover and refrigerate for 1 hour.

  4. 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.

  5. Bake for 15 minutes, simply turning the meatballs halfway through cooking.

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