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Moroccan meatballs with spicy yogurt sauce
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Ingredients
Directions
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But the raisins for about 10 minutes in lukewarm water. Roast the pine nuts in 0.5 tablespoon oil until light brown.
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Make the mince with the crumbled biscuit, the egg, salt, pepper and paprika.
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Mix the drained raisins and pine nuts through the minced meat and turn into balls of the size of a ping pong ball.
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Heat the remaining olive oil in a frying pan and fry the meatballs on a not too high heat in about 10 minutes until tender and light brown. Turn them regularly during baking.
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Stir in the parsley and sambal for the sauce.
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Serve the spicy yogurt sauce separately with these balls, which can be eaten hot or cold.
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Nutrition
465Calories
Sodium0% DV0g
Fat49% DV32g
Protein62% DV31g
Carbs4% DV12g
Fiber0% DV0g
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