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Cordelia Wylde-LaRue
Meatballs with olive and tomato
A nice Mediterranean recipe. The side dish contains the following ingredients: meat, white bread (without crust), semi-skimmed milk, minced meat (half-to-half), egg, garlic (pressed), salt, semi-sundried tomatoes ((jar 295 g), in pieces) , sun-ripened Taggia olives ((180 g jar), in rings), breadcrumbs and butter.
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Ingredients
Directions
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Soak the bread in the milk for 2 minutes. Put the minced meat in a bowl and add the egg. Squeeze the bread slightly and add to the minced meat. Add the garlic, salt, tomatoes, olives and pepper.
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Knead the mince until the bread is evenly mixed. Divide the mince into 4 portions and form smooth balls with moist hands. Put the breadcrumbs in a deep plate and roll the balls one by one.
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Heat the butter in a pan and fry the balls. Cook over low heat for 25 minutes until done. Times regularly. Turn the heat slightly higher for a crispy crust the last 3 minutes.
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Nutrition
430Calories
Sodium22% DV534mg
Fat49% DV32g
Protein44% DV22g
Carbs4% DV13g
Fiber12% DV3g
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