Almond and Parmesan meatballs with saffron and kale

Cooking time: 35 min

4 servings

Do this

Boil the broth in a wide saucepan. Mix almond flour, parmesan, breadcrumbs, onion, kale, salt and pepper in a bowl.

Stir the saffron with 1 tablespoon of the broth in a bowl. Add the eggs and beat lightly with a fork. Pour the egg mixture over the ingredients in the bowl and mix well.

Form about 20 balls with wet hands. Lower the balls into the boiling broth with a slotted spoon. Lower the heat and let the broth simmer for 6–8 min.

Lift out the balls and drain on a plate. Fry in oil until nicely colored when serving.

Ingredients(11)

1 liter vegetable broth

2.5 dl almond flour

2 dl finely grated parmesan

1.5 dl breadcrumbs

1 yellow onion, finely chopped

50 g kale, finely chopped

2 crm black pepper

0.5 g of saffron

3 eggs

2 tbsp oil for frying

0.5 tsp salt