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🍽️ Autumn Salad with Meatballs

717 kcal · 30 min · 4 servings

Ingredients

• 200 g Puy lentils
• 1 Bread roll (from the previous day)
• 60 g Onions (1 Onion)
• 1 Bunch flat-leaf parsley
• 100 g Feta cheese
• 1 Egg
• 1 Jar Knorr Bouillon (Pure Beef)
• 400 g Mixed minced meat
• Salt
• Pepper
• 6 - 8 tbsp Germ oil (e.g. Mazola)
• 6 - 8 tbsp Balsamic vinegar
• 250 g Cherry tomatoes
• 150 g Radicchio (1 head)

Instructions

1. 1. Put the split peas into a pot.
2. 2. Cover them with about 600 milliliters of water.
3. 3. Cook the split peas according to the package instructions for approx. 45 minutes.
4. 4. Cut the bread roll into four pieces.
5. 5. Soak the bread pieces in some water.
6. 6. Peel the onion.
7. 7. Dice the onion finely.
8. 8. Wash the parsley.
9. 9. Shake the parsley dry.
10. 10. Finely chop the parsley.
11. 11. Cut the sheep's cheese into 16 small cubes.
12. 12. Put the onion cubes into a bowl.
13. 13. Add half of the chopped parsley to the bowl.
14. 14. Add an egg to the bowl.
15. 15. Add the KNORR Bouillon Pur to the bowl.
16. 16. Mix the ingredients in the bowl well.
17. 17. Squeeze the soaked bread.
18. 18. Add the squeezed bread to the minced meat mixture.
19. 19. Knead everything well together.
20. 20. Season the mixture with salt and pepper.
21. 21. Form 16 equal-sized balls from the minced meat.
22. 22. Make a small indentation in each ball.
23. 23. Place a cheese cube in the center of each ball.
24. 24. Close the balls again.
25. 25. Let the cooked split peas drain.
26. 26. Heat 2 tablespoons of germ oil in a pan.
27. 27. Fry the meatballs until golden brown on all sides.
28. 28. Fry the meatballs for approx. 12 minutes.
29. 29. Remove the finished meatballs from the pan.
30. 30. Mix vinegar, salt, and pepper in a small bowl.
31. 31. Stir the remaining oil into the dressing mixture.
32. 32. Stir the remaining parsley into the dressing.
33. 33. Put the drained split peas into a large bowl.
34. 34. Add the dressing to the split peas.
35. 35. Mix everything well through.
36. 36. Let the salad rest for a short while.
37. 37. Wash the cherry tomatoes.
38. 38. Halve the cherry tomatoes.
39. 39. Clean the radicchio.
40. 40. Wash the radicchio.
41. 41. Tear the radicchio into bite-sized pieces.
42. 42. Add the radicchio to the lentil salad.
43. 43. Add the halved cherry tomatoes to the lentil salad.
44. 44. Arrange the salad with the meatballs.

Nutrition per serving

• kcal: 717
• Protein: 42 g · Fett/Fat: 40 g · Carbs: 42 g