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Amy Schmelzer
Meatballs with chimichurri
A tasty recipe. The main course contains the following ingredients: meat, olive oil, red wine vinegar, garlic (finely chopped), thyme ((15 g), only the leaves), dried rosemary, dried oregano, chilli (mill), minced beef and shallots (chopped).
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Ingredients
Directions
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For the chimichurri, put 6 tbsp of oil, vinegar, garlic, thyme, rosemary, oregano and chilli in a bowl and briefly mix with the hand blender into a coarse sauce. Season with salt and pepper. Loosen the minced beef with a fork and add 3 tbsp of the chimichurri. Heat 1 tbsp oil in a frying pan and fry the shallots for 2 min. Leave to cool and add to the minced meat mixture. Turn balls of approx. 2 cm diameter with moist hands.
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Heat the rest of the oil in the frying pan and fry the meatballs for about 6-9 min. Around brown and cooked. Serve with the rest of the chimichurri. Tasty with oven chips and a salad of corn, cucumber and paprika.
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Nutrition
605Calories
Sodium13% DV320mg
Fat85% DV55g
Protein48% DV24g
Carbs1% DV2g
Fiber28% DV7g
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