Brazil Nut and Sunflower Seed Meatballs

A recipe that promises healthy bites full of incredible flavor. Suitable for vegetarians as well.

Details

  • Preparation Time: 300 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Nuts, Brazilian, dried

  • 2 cans Chickpea, cooked

  • 25 g Seeds, sunflower, peeled, dried

  • 1 bouquet Parsley, fresh

  • 1 piece Onion, young

  • 2 piece Egg, fresh

  • 125 g Breadcrumbs, dried

  • 1 dl Oil, peanut

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Drain the chickpeas in a colander, rinse under running water, and drain. Coarsely chop the Brazil nuts and add them to a food processor along with the chickpeas. Process until a smooth mixture forms, then transfer to a larger bowl.

  2. Coarsely chop the parsley. Peel the onion and finely chop it. Add the parsley, onion, and sunflower seeds to the bowl with the chickpeas and nuts. Beat one egg, add a pinch of salt and a pinch of pepper, and mix everything together thoroughly.

  3. With wet hands, shape the mixture into meatballs of your desired size and place them on baking paper. Beat the second egg and dip each meatball into it. Finally, coat the meatballs in breadcrumbs. Place them in the fridge for at least four hours.

  4. Preheat the oven to 200°C. Lightly brush the meatballs with oil and bake in the preheated oven for 20 minutes. Turn the meatballs halfway through baking. Serve the baked meatballs on a plate with a side of vegetables.

Nutrition Information (Per 100g)

  • Calories: 311.88 kcal
  • Fat: 19.43 g
    • Saturated Fat: 4.09 g
  • Carbohydrates: 24.09 g
    • Sugars: 2.95 g
  • Protein: 10.48 g
  • Fiber: 5.43 g

Advice

The meatballs can be left in the fridge overnight. Instead of soy breadcrumbs, you can also use regular breadcrumbs.