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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 g Hokkaido pumpkin
100 g millet
30 g 3K Protein Powder, Neutral
1 Onion
1 Clove of garlic
1 level teaspoon each Salt, pepper, curry, paprika
2 tbsp Flaxseed, crushed
optional herbs of your choice