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🍽️ Crispy Green Barley Meatballs with Creamy Pepper Sauce

547 kcal · 30 min · 4 servings

Ingredients

• 400 ml classic vegetable broth
• 200 g green kernel groats
• 200 g carrots (2 carrots)
• 1 bunch parsley
• 1 clove garlic
• 50 g onions (1 onion)
• 60 g Pecorino
• 2 eggs (L)
• 30 g oat flakes (4 tbsp)
• salt
• pepper
• 3 tbsp rapeseed oil
• 400 g red bell peppers (2 red bell peppers)
• 60 g mild ajvar (3 tbsp)
• 80 g sour cream (24% fat)

Instructions

1. 1. Pour the vegetable broth into a pot.
2. 2. Stir in the cracked green barley.
3. 3. Bring the mixture to a boil.
4. 4. Simmer the green barley on low heat for 10 minutes, stirring frequently.
5. 5. Remove the pot from the heat.
6. 6. Let the green barley swell up a bit.
7. 7. Wash the carrots.
8. 8. Trim the ends of the carrots.
9. 9. Grate the carrots finely using a box grater.
10. 10. Wash the parsley.
11. 11. Shake the parsley dry.
12. 12. Pluck the parsley leaves off the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Peel the garlic.
15. 15. Peel the onion.
16. 16. Finely dice the garlic and onion.
17. 17. Grate the Pecorino cheese finely.
18. 18. Add the vegetables, herbs, cheese, eggs, and barley porridge to a large bowl.
19. 19. Mix everything thoroughly using the dough hooks of a hand mixer.
20. 20. Knead in the oat flakes gradually.
21. 21. Season the mixture with salt and pepper.
22. 22. Continue kneading until a firm and moldable mass forms.
23. 23. Line a baking tray with baking paper.
24. 24. Moisten your hands.
25. 25. Shape 16 flat meatballs from the mixture.
26. 26. Arrange the meatballs on the baking tray.
27. 27. Brush the oil onto the meatballs with a pastry brush.
28. 28. Preheat the oven to 200 °C (fan: 180 °C, gas: setting 3).
29. 29. Bake the meatballs on the middle rack for about 25 minutes until golden brown.
30. 30. Halve the bell peppers.
31. 31. Remove the seeds from the bell peppers.
32. 32. Wash the bell peppers.
33. 33. Cut the bell peppers into small cubes.
34. 34. Place the pepper cubes in a small bowl.
35. 35. Stir in the ajwar and sour cream.
36. 36. Season the sauce with salt and pepper.
37. 37. Serve the sauce with the hot green barley meatballs.

Nutrition per serving

• kcal: 547
• Protein: 21 g · Fett/Fat: 28 g · Carbs: 51 g