Meatballs quinoa spinach and chickpeas
71 recipes
Lupine and spinach millet meatballs
ingredients
servings
2
Boiled lupins, with salt
250 grams
Spinach
400 grams
Breadcrumbs
5 spoons
Food yeast flakes
3 spoons
Garlic
2 wedges
Extra virgin olive oil
1 spoon
Lemon juice
1 spoon
Thaina
4 grams
Flax seed
2 spoons
Turmeric
1 teaspoon
Nutmeg
to taste
Mile
80 grams
second courses from Italy
Lupine and spinach millet meatballs
Lupine and spinach millet meatballs
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Excellent as an appetizer, second or single dish, with these doses you can taste all three elements well. The hardest thing is to stop eating them!
preparation
step 1
Cook the millet in a saucepan with 4 glasses of water. Cook half an hour, until all is absorbed. In the end it will be nice springs, but we need it that way!
step 2
Cut the two cloves of garlic and brown them in a pan. Add the well washed and cut spinach. Spinach takes about 10-15 minutes to cook.
step 3
Meanwhile, open the lupins and rinse them a little from the salt. Blend them with lemon juice, tahina and spinach. Add this mixture to the millet.
step 4
Mix with breadcrumbs, baking powder, turmeric, nutmeg and linseed. Form the balls, pass them in breadcrumbs and before placing them on a baking sheet squash a bit '.
step 5
Cook for twenty minutes in a ventilated oven at 180 degrees. You can serve them accompanied by tomato sauce dressed with Mediterranean herbs.
step 6
Enjoy your meal!
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