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Meatballs and beetroot with pepper
Meatballs with gravy, potatoes and beetroot.
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Ingredients
Directions
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Cut the sandwich into small cubes. Mix the bread with the egg, the meatballs, herbs and mustard.
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Knead the minced meat through. Shape 8 balls and press a little flat.
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Boil the potatoes in a layer of water with salt to taste in ca.15 min until done and drain.
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Heat the butter in the frying pan and bake as the foam starts to pull away the meatballs around brown. Add the gravy and the water.
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Let the mince with the lid half on the pan, over medium heat in about 15 minutes. Turn every now and then.
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Melt the butter in a deep pan. Add the beet and lots of black pepper. Scoop and warm up on medium heat.
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Slice the chives and stir in. Divide the meatballs, potatoes and beetroot on plates. Spoon the gravy over the minced meat and the potatoes.
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Nutrition
614Calories
Sodium11% DV265mg
Fat46% DV30g
Protein56% DV28g
Carbs19% DV58g
Fiber8% DV2g
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