Ingredients
200 g barley
8 g chia seeds
50 g Onion paste 20 g Garlic paste 20 g Tomato paste10 g salt
5 g Ground black pepper 20 g Vegeta Smoked 500 g Tomato sauce1.5 g fresh rosemary
20 g sugar
500 g celery root
1000 ml milk
50 g butter
Preparation steps
Weight for 4 portions – 0.8 kg
Soak the barley and chia seeds separately in water. After soaking, cook the barley. Blend two-thirds of the cooked barley, leaving the rest whole.
Add all the barley, the onion and garlic paste, tomato concentrate, soaked chia seeds, and spices to the bowl. Mix everything well until you achieve a uniform mixture. If the mixture is too soft, add breadcrumbs.
Shape the meatballs, arrange them on a baking sheet, and bake for 20 minutes at 180 °C.
Tomato sauce
Place the tomato sauce in a pot, add spices, fresh rosemary, and a little sugar to balance the flavors. Cook for about 10 minutes.
Celery cream
Cook the celery root in milk. Drain it and then blend it with added butter and salt. If you want a creamier texture, you can also add plant-based cooking cream.
Tip
Chia seeds are a substitute for eggs and are used to bind the mixture for the vegan version.
Serving
Complete the dish with microgreens.