Recipe for 4 servings (16 pcs.) as tapas/appetizer
150 g vegan&moi
300 g ice cold water
20 g roasted pine nuts, chopped
1 clove of pressed garlic for the balls
chopped parsley as topping
Mix the pine nuts and garlic with the vegan&moi. Add water to the mixture and mix well directly so that the powder is completely dissolved. Let soak for at least 15 minutes. Form 16 small balls (about the size of a walnut). Prepare a strong, slightly spicy tomato sauce. Fry the balls in vegetable fat on all sides until they have taken on a nice color. Then place the meatballs in the tomato sauce and let them soak a little longer. Garnish the albondigas with parsley. They are eaten with potato chips and olives as a side dish.