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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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50 minLunchsoup chicken, laurel leaf, fresh thyme, fresh celery leaves, fresh parsley, juniper, peppercorns, mace, clove, White rice, minimacaroni, leeks, chickpea, flat leaf parsley,chicken soup with chickpeas and leeks
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25 minLunchBroccoli, olive oil, cashew nut, Chestnut mushroom, demi crème fraîche, mature cheese, pie,vegetable patty with cheese and nuts
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15 minLunchcold, cooked turkey, lemon, mayonnaise, creme fraiche, shallot, dried tarragon, céréales,turkey sandwich with tarragon mayonnaise
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20 minLunchorganic zucchini, organic lemon, chicken egg, organic ricotta, Herbamare seasoning salt, organic unsalted butter, organic cherry tomato, organic lamb's lettuce,organic zucchini omelet with ricotta and lamb's lettuce
Nutrition
570Calories
Sodium0% DV0g
Fat52% DV34g
Protein62% DV31g
Carbs11% DV34g
Fiber0% DV0g
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