Autumn Salad with Meatballs

Ingredients

• 200 g lentils
• 1 roll (from previous day)
• 60 g onions (1 onion)
• 1 bunch flat-leaf parsley
• 100 g sheep cheese
• 1 egg
• 1 pot Knorr broth (Pure Beef)
• 400 g mixed ground meat
• Salt
• Pepper
• 6-8 tbsp sprouting oil (e.g., Mazola)
• 6-8 tbsp balsamic vinegar
• 250 g Cherry Tomatoes
• 150 g radicchio (1 head)

Instructions

1. 1.

   Cook lentils according to package instructions for about 45 minutes in approximately 600 ml water.

2. 2.

   Quarter the roll and soak it. Peel the onion and finely dice it. Wash parsley, shake dry, and chop it. Cut sheep cheese into 16 cubes. In a bowl mix onion cubes, half of the parsley, egg, and Knorr broth well. Squeeze out excess liquid from the roll. Add the ground meat to the egg mixture and knead everything together. Season with salt and pepper. Shape the meat into 16 equal-sized balls, placing a cheese cube in each center.

3. 3.

   Drain the lentils. Heat 2 tbsp sprouting oil in a pan. Brown the meatballs all around for about 12 minutes until golden brown and remove them from the pan.

4. 4.

   Whisk vinegar, salt, and pepper together. Stir in the remaining oil and parsley. Mix with the lentils and let it rest.

5. 5.

   Wash and halve cherry tomatoes. Clean radicchio, wash it, and tear into bite-sized pieces. Combine with lentils and cherry tomatoes, then arrange on a plate with the meatballs.