Pork Meatballs with Vegetables and Barley
Ingredients
- For the vegetables
- 150 grams Pearl barley
- 400 milliliters Vegetable broth
- 1 Zucchini
- 250 grams waxy potatoes
- 250 grams Baby carrot
- 1 red Bell pepper
- 100 grams Peas
- salt
- freshly ground peppers
- For the meatballs
- 1 slice day-old Toast
- 3 Tbsps Whipped cream
- 400 grams Ground meat (pork)
- 1 egg
- 1 Tbsp freshly chopped parsley
- 1 generous pinch Lemon peel
- salt
- 1 pinch Ground cinnamon
- 1 pinch ground allspice
- freshly ground peppers
Preparation steps
Rinse the barley in a sieve and pour into the boiling broth. Cover and simmer over low heat for about 45 minutes. Meanwhile, rinse, trim, and chop the zucchini into small pieces. Peel the potatoes and carrots, and dice. Rinse the peppers, cut in half, remove the seeds and ribs and cut into strips. After about 20 minutes of cooking, add the carrots and potatoes, and add the rest of the vegetables after about 30 minutes. Add more broth if needed and stir occasionally.
For the meatballs, pour the cream over the bread and soak briefly. Add the ground pork with the egg, parsley, bread, and lemon zest in a bowl, season with salt, cinnamon, allspice, and pepper and knead well. Form into small balls and gently drop them into the barley-vegetable mixture and cook for about 10 minutes before the end of the cooking time. Cover and cook everything together until done.
Season with salt and pepper, ladle into bowls and serve garnished with fresh herbs.
