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Helen Adams
Meatballs with rosemary, mint and garlic puree
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Ingredients
Directions
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Mix the mince with the onion, 2 cloves of garlic, the egg, rosemary and half of the mint. Shape balls and put them in the fridge.
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Cook the potatoes with salt until done. Heat 2 tablespoons of oil and fry the meatballs in about 15 minutes around brown and cooked. Remove them from the pan.
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Add the sifted tomatoes and stock to the shortening and stir in the mustard. Cook in half. Add the meatballs again.
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Cook the peas. Drain the potatoes and make with the rest of the garlic, the rest of the oil, salt and pepper an airy puree.
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Serve the meatballs with the mashed potatoes. Sprinkle the peas with the rest of the mint.
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95 minMain dishflour, egg, salt, onion, garlic, dried oregano, dried fresh mint, ground cumin, minced lamb, (freshly ground) pepper, fresh mint, Greek yoghurt, butter, chili powder, baking flour to pollinate,manti (stuffed pasta with yogurt sauce) -
60 minMain dishsweet potato, extra virgin olive oil, cut kale, almond milk, salty soy sauce, paprika, snuff cayenne pepper, salt, freshly ground pepper, vegetarian bacon cubes,kale with sweet potato and vegetarian bacon -
30 minMain dishkilo of potatoes, green beans, mustard, Salad Dressing, oregano, hotdogs, onion, Cherry tomatoes,potato salad with hot dogs
Nutrition
730Calories
Sodium0% DV0g
Fat58% DV38g
Protein74% DV37g
Carbs17% DV52g
Fiber0% DV0g
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