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AMIBOULD
Spanish Meatballs in tomato sauce
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Ingredients
Directions
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Mix the chorizo, the chilli and onion with the paprika and the eggs through the mince. Shape of this mixture of mini balls (3 cm diameter).
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Cross the beef tomatoes, put them in boiling water for a few seconds, peel them and cut into cubes.
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Heat the olive oil and fry the meatballs around brown and cooked in 10 minutes.
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Remove the meat from the pan. Add the tomato paste to the cooking fat. Mix in the beef tomatoes and the vieux.
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Heat the sauce, reduce it slightly and add pepper, salt and pressed garlic cloves.
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Puree the sauce as desired with the hand blender or serve the sauce with pieces of tomato.
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Pour the sauce over the meatballs in a bowl and present baguette or floor bread.
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25 minMain disholive oil, bacon, onion, laurel leaf, thyme, dried thyme, peeled tomato, lentils, chicken bouillon, Spinach, Greek yoghurt, parsley,French lentil soup -
80 minMain dishtap water, beef broth tablet, Cantharellus cibarius, shallot, butter, curry powder, dry white wine, creme fraiche, meat fond, celeriac, veal ester, traditional olive oil,poached veal escalope -
50 minMain dishminced beef, egg, bread-crumbs, grated mature cheese, ham strips, tomato sauce, tomatoes, olive oil, Red onions, baking flour, l,mince muffins with cauliflower from the wok -
20 minMain dishshoulder Chops, sticking potato, zucchini, lemon, olive oil, garlic, chives, parsley, mustard,shoulder chop with zucchini gratin and herb mustard
Nutrition
590Calories
Sodium0% DV0g
Fat69% DV45g
Protein70% DV35g
Carbs2% DV6g
Fiber0% DV0g
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