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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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30 minLunchold cheese, vine tomato, extra virgin olive oil, White wine vinegar, cress, lamb's lettuce melange,mixed salad with crispy cheese chips
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15 minLunchEggs, yoghurt mayonnaise, yogurt, young cheese, iceberg lettuce, Brown bread,fresh egg salad (child 1-2 years old)
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30 minLunchflour, frozen puff pastry, white and green asparagus, cooking cream, creme fraiche, egg, basil, leg ham, frozen parsley, fresh parsley,puff pastry pie with asparagus and ham
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40 minLunchegg, hüttenkäse, self-raising flour, grated mature cheese, leaf parsley, fresh basil, zucchini, cherryto,cheese muffins with green herbs
Nutrition
570Calories
Sodium0% DV0g
Fat52% DV34g
Protein62% DV31g
Carbs11% DV34g
Fiber0% DV0g
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