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Marci P.
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Ingredients
Directions
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Roast the pine nuts in a dry, hot frying pan until golden brown.
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Mix the mince with the pine nuts, Italian herbs, the bread crumbs, the mozzarella, salt and freshly ground pepper. Form 4 meatballs with moist hands.
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Heat the olive oil, fry the balls around golden brown and cook gently for 15-20 minutes with the lid on the pan.
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Mix the sifted tomatoes with the tapenade and season with salt and pepper.
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Serve the meatballs on ciabatta bread with arugula and the tomato sauce.
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15 minLunchtomato, Red pepper, Red onion, garlic, olive oil, vegetable stock, cayenne pepper, cream, arugula,roasted bell pepper tomato soup -
25 minLunchSustainable Pork half-to-half minced meat, onion, garlic, rusk, Full Farmers yoghurt, mustard, grated lemon peel, thyme, chives, egg, grated nutmeg, salt, pepper, butter, mayonnaise, creme fraiche, garlic, fresh parsley, fresh chives, Full Farmers yoghurt, pepper, salt,meatloaf with yoghurt sauce -
30 minLunchpuff pastry, tomato ketchup, yellow bell pepper, Red onion, chorizo, egg, mature cheese,puff pastry pizzas with egg -
20 minLunchEggs, seedless black olives, olive oil, bread, garlic mayonaise, lamb's lettuce, chorizo sausage, roasted red peppers,spanish club sandwich with chorizo and omelet
Nutrition
570Calories
Sodium0% DV0g
Fat52% DV34g
Protein62% DV31g
Carbs11% DV34g
Fiber0% DV0g
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