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Dutch meatball with onions and gravy
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Ingredients
Directions
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Heat 2 tablespoons of butter and fry the onion at medium height in about 5 minutes until light brown. Let the bread soak in the milk and crumble it above the minced meat.
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Scoop the fried onions out of the butter and add them together with the meatballs and the egg to the minced meat. Knead everything well and shape 6 to 8 balls. Let them stiffen in the refrigerator for at least half an hour.
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Heat the rest of the butter in the same pan where the onions are baked and fry the meatballs around brown. Add a few tablespoons of water and let the balls cook until they are low in about 10 minutes. Turn them occasionally and do not place a lid on the pan.
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Nutrition
490Calories
Sodium0% DV0g
Fat58% DV38g
Protein56% DV28g
Carbs3% DV8g
Fiber0% DV0g
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