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Sauerkraut with pineapple and spicy meatballs
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Ingredients
Directions
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Knead the minced meat thoroughly with the rest of the ingredients and add some breadcrumbs if necessary. Form small balls with moist hands and place them on a plate. Let it stiffen in the refrigerator for about 30 minutes.
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Heat 1 tablespoon of oil in a large pan with a thick bottom and fry the onion for about 5 minutes. Add the bacon and the sambal and fry for a few minutes at a low setting.
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Put the pineapple in the pan and put the sauerkraut on it. Add a dash of water and simmer the sauerkraut with the lid on the pan, on the lowest setting, done in about 20 minutes. Scoop the sauerkraut a few times to prevent burning.
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Meanwhile, bake the meatballs in the remaining oil in a frying pan (or on a greased baking sheet in the middle of the oven at 175ºC) for about 15 minutes.
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Serve the meatballs with the sauerkraut. Delicious with mashed potatoes.
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Nutrition
550Calories
Sodium0% DV0g
Fat58% DV38g
Protein64% DV32g
Carbs5% DV16g
Fiber0% DV0g
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