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🍽️ Green Barley Meatballs with Capers Cream and Broccoli

664 kcal · 30 min · 4 servings

Ingredients

• 200 g Green kernel groats
• 1 Onion
• 2 Garlic cloves
• 6 tbsp Olive oil
• 2 tbsp Spelt wholemeal flour (30 g)
• 300 ml Milk (3.5% fat)
• 200 g Whipping cream
• 6 tbsp Capers with caper liquid (60 g)
• 2 tbsp Lemon juice
• Salt
• Pepper
• 1 Egg
• 8 tbsp Wholemeal breadcrumbs (80 g)
• dried Marjoram
• Paprika powder
• 600 g Broccoli (1 Broccoli)
• 4 sprigs Dill

Instructions

1. 1. Pour the green barley groats into a pot.
2. 2. Add double the amount of water.
3. 3. Cook the groats on low heat for 15 to 20 minutes until soft.
4. 4. Drain the water and let the green barley cool down.
5. 5. Peel the onion and the garlic.
6. 6. Finely chop the onion and garlic.
7. 7. Heat 1 tablespoon of oil in a pot.
8. 8. Sauté half of the onions and garlic for 2 minutes over medium heat.
9. 9. Remove this half from the pot and set it aside.
10. 10. Dust the remaining onion and garlic mixture in the pot with 2 tablespoons of flour.
11. 11. Continue to sauté the mixture for 1 minute.
12. 12. Stir in the milk.
13. 13. Whisk the sauce until smooth.
14. 14. Cook the sauce for 5 minutes.
15. 15. Remove the pot from the heat.
16. 16. Stir in the cream.
17. 17. Add the capers.
18. 18. Add the caper liquid.
19. 19. Add the lemon juice.
20. 20. Season the sauce with salt and pepper.
21. 21. Place the cooled green barley into a bowl.
22. 22. Add the reserved half of the onions and garlic.
23. 23. Add the egg.
24. 24. Add the breadcrumbs.
25. 25. Knead the mixture well.
26. 26. Season the mixture with salt.
27. 27. Season the mixture with pepper.
28. 28. Season the mixture with marjoram.
29. 29. Season the mixture with paprika powder.
30. 30. Form 16 to 20 small meatballs from the mixture.
31. 31. Heat 2 tablespoons of oil in a large frying pan.
32. 32. Fry the meatballs in batches in the pan.
33. 33. Fry the meatballs for about 10 minutes.
34. 34. Preheat the oven to 80 °C (convection 60 °C, gas mark 1).
35. 35. Keep the fried meatballs warm in the preheated oven.
36. 36. Clean the broccoli.
37. 37. Wash the broccoli.
38. 38. Cut the broccoli lengthwise into pieces.
39. 39. Boil salted water in a pot.
40. 40. Sauté the broccoli for 5 minutes over medium heat until al dente.
41. 41. Drain the broccoli.
42. 42. Let the broccoli drain.
43. 43. Heat the remaining oil in a frying pan.
44. 44. Sauté the broccoli for 3 minutes in the pan.
45. 45. Season the broccoli with salt.
46. 46. Season the broccoli with pepper.
47. 47. Wash the dill.
48. 48. Shake the dill dry.
49. 49. Chop the dill.
50. 50. Serve the meatballs, broccoli, and sauce.
51. 51. Sprinkle the dish with the chopped dill.

Nutrition per serving

• kcal: 664
• Protein: 20 g · Fett/Fat: 37 g · Carbs: 62 g