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Protein-rich millet and pumpkin balls


Preparation time: 45 minutes, including baking time

Makes approx. 12 balls (2 portions)

  1. Preheat the oven to 175 °C
  2. .
  3. Cut the pumpkin in half, remove the seeds and place in the oven for about 20-25 minutes.
  4. Wash the millet under lukewarm water and cook it in plenty of water.
  5. Once the pumpkin is soft, put it in the blender and blend it to a mushy mass.
  6. Peel the onion and garlic and chop both very finely.
  7. Fold the pumpkin pulp into the millet and add all the other ingredients.
  8. Shape the mixture into small balls and place them on a baking tray.
  9. Leave the balls in the oven for around 15 minutes.
  10. Enjoy with salad or in a bowl.

nutri+ wishes you bon appétit!


300 gHokkaido pumpkin
100 gmillet
30 g3K Protein Powder, Neutral
1Clove of garlic
1 level teaspoon eachSalt, pepper, curry, paprika
2 tbspFlaxseed, crushed
optionalherbs of your choice