Grünkern-Hackbällchen & Senf-Spargelragout
Delicious green spelt meatballs served with a tangy mustard asparagus ragout.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: German
- Diet: Gluten-Free
Ingredients
Scale
- 200 g Grünkern (green spelt)
- 400 g minced meat (beef or pork)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 50 g breadcrumbs
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 bunch asparagus, trimmed
- 200 ml vegetable broth
- 2 tbsp mustard
- 1 tbsp olive oil
Instructions
- Cook the Grünkern according to package instructions and let cool.
- In a bowl, mix cooled Grünkern, minced meat, onion, garlic, egg, breadcrumbs, parsley, salt, and pepper.
- Form the mixture into small meatballs.
- Heat olive oil in a pan and fry the meatballs until browned and cooked through.
- In another pan, add asparagus and sauté for a few minutes.
- Pour in vegetable broth and mustard; cook for a few more minutes until asparagus is tender.
- Serve the meatballs with the mustard asparagus ragout.
Notes
- You can substitute Grünkern with quinoa for a gluten-free option.
- Adjust the mustard quantity to taste.
- Leftover meatballs can be refrigerated and enjoyed the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 100 mg