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Meatballs in a richly filled tomato stew
Ground beef balls in a richly filled tomato stew with couscous and artichoke hearts.
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Ingredients
Directions
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Heat the oil in the frying pan and fry the meatballs in 3 min. Brown. Scoop out of the pan and let the shortening sit.
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Meanwhile let the artichoke hearts drain and cut into quarters. Wash the tomatoes and cut into pieces. Clean the garlic and cut finely.
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Fry the garlic for 1 minute in the remaining shortening. Add the tomato and the tomato cubes and cook over low heat for 6 minutes.
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Meanwhile, put the couscous in a bowl and pour the boiling water over it. Let stand for 10 minutes. Stir with a fork.
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Meanwhile, add the meatballs, artichoke hearts and cumin to the tomato and roast with the lid on the pan for 8 minutes on low heat.
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Season with pepper and salt.
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Slice the parsley. Divide the couscous over bowls and spoon the meatballs into tomato sauce next to it. Garnish with the parsley.
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Nutrition
740Calories
Sodium40% DV970mg
Fat51% DV33g
Protein62% DV31g
Carbs25% DV75g
Fiber36% DV9g
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