Courgette chia Meatless Balls
Blutzucker: LowPortionen: 15Zubereitungszeit: 10minMahlzeit: Snack
Mikronährstoffe:Vitamin AVitamin CIronFolateMagnesiumCalcium
Makronährstoffe pro 100g
Energy
225kcal
Sugar
1g
Fat
16g
Fiber
5g
Sat fat
2g
Protein
3g
Carbs
18g
Sodium
44mg
Zutaten
- 1 large grated Courgette/Zucchini
- 60g / 2.1oz Chia seeds
- 60ml / 2.03fl oz Arrowroot powder or Cornflour/Cornstarch
- 60ml / 2.03fl oz Olive oil
- pinch Sea salt
- 1 tsp Dried Italian herbs
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 60g / 2.1oz Chia seeds
- 60ml / 2.03fl oz Arrowroot powder or Cornflour/Cornstarch
- 60ml / 2.03fl oz Olive oil
- pinch Sea salt
- 1 tsp Dried Italian herbs
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
Zubereitung
1. Preheat the oven to 200°C (400°F).
2. Combine 1 large grated Courgette/Zucchini, 60g/2.1oz Chia seeds, 60ml/2.03fl oz Arrowroot powder or Cornflour/Cornstarch, 60ml/2.03fl oz Olive oil, pinch Sea salt, 1 tsp Dried Italian herbs, 1/2 tsp Garlic powder, and 1/2 tsp Onion powder in a mixing bowl.
3. Roll the mixture into 15 even-size balls and place them on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 20–25 minutes, flipping them halfway through.
2. Combine 1 large grated Courgette/Zucchini, 60g/2.1oz Chia seeds, 60ml/2.03fl oz Arrowroot powder or Cornflour/Cornstarch, 60ml/2.03fl oz Olive oil, pinch Sea salt, 1 tsp Dried Italian herbs, 1/2 tsp Garlic powder, and 1/2 tsp Onion powder in a mixing bowl.
3. Roll the mixture into 15 even-size balls and place them on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 20–25 minutes, flipping them halfway through.
Mikronährstoffe % des Tagesbedarfs
Iron
4% of RDI
Magnesium
14% of RDI
Vitamin C
11% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
3% of RDI
Folate
4% of RDI
Gut zu wissen
Serve hot with cooked pasta and tomato sauce. Vegan hard cheese and basil leaves can be added for serving.
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