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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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Nutrition
730Calories
Sodium0% DV0g
Fat58% DV38g
Protein74% DV37g
Carbs17% DV52g
Fiber0% DV0g
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