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Bobbyvay
Spanish meatballs al-andalus
Stew with meatballs, Al-Andalus, egg, garlic, onion, romaatjes, tomato cubes, chickpeas and parsley.
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Ingredients
Directions
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Put the mince with the Al-Andalus, the egg, pepper and salt in a bowl.
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Knead well together and form 16 balls the size of a walnut with moist hands.
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Cut the garlic finely and chop the onion. Halve the tomatoes.
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Heat the oil in a frying pan and fry the meatballs over medium heat in 8 min. Around golden brown and done. Take out of the pan.
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Fry the garlic, onion and Al-Andalus for 3 minutes in the remaining shortening.
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Add the tomatoes and tomatoes and bring to the boil. Turn down the heat and cook for 5 min.
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Let the chickpeas drain in the meantime. Add to the tomatoes together with the meatballs and heat for 2 minutes.
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Season with pepper and salt. Slice the parsley and sprinkle over the meatballs.
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Nutrition
365Calories
Sodium15% DV348mg
Fat34% DV22g
Protein46% DV23g
Carbs5% DV16g
Fiber24% DV6g
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