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Fran Weidman
Italian chicken meatballs with eggplant and mozzarella
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Ingredients
Directions
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Knead the mince with 1 clove of garlic and Italian herbs. Season with salt and pepper and turn into balls.
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Heat the olive oil in an ovenproof pan and fry the meatballs around golden brown in about 4 minutes. Take the balls out of the pan and keep separate.
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Fry the onion and the rest of the garlic in the shortening. Add the eggplant and fry for 5 minutes.
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Then add the tomato cubes and a dash of water, season with salt and pepper and let simmer for another 20 minutes. Preheat the oven to 180ºC.
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Put the meatballs in the tomato sauce, spread the mozzarella over it and sprinkle with the Parmesan cheese. Grate in the oven for about 10 minutes.
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Sprinkle the Italian chicken meatballs for serving with the basil. Tasty with baguette or spaghetti.
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Nutrition
395Calories
Fat38% DV25g
Protein60% DV30g
Carbs4% DV11g
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