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GAN55
Meatballs in red wine sauce with tomato
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Ingredients
Directions
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Heat the oil and fry the onion with the Provençal herbs glassy in about 5 minutes on low setting.
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Turn off the heat source and scrape half of the onion into the mince. Add the meatballs, herbs, egg and enough breadcrumbs to knead a smooth mince. Form 8 balls and leave them covered in the refrigerator for half an hour.
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Heat the pan again and bake the balls around brown. Take them out of the pan and add the garlic and tomato paste to the shortening.
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Fry this for about 2 minutes at low setting. Extinguish with the wine and let it boil gently for about 5 minutes.
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Add the tomato cubes and let the sauce come back to the boil. Put the balls in the sauce and simmer for about 15 minutes on low setting. Season the sauce with salt and pepper.
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Nutrition
440Calories
Sodium0% DV0g
Fat43% DV28g
Protein56% DV28g
Carbs4% DV12g
Fiber0% DV0g
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