Filter
Reset
Sort ByRelevance
STELLASMOM
Spanish meatballs with peppers and bread
Spicy meatballs with garlic, paprika, pointed peppers, tomatoes and parsley
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the garlic. Heat the oil in a frying pan and fry the garlic and paprika for 1 min.
-
Add the meatballs and bake brown in 5 min. Remove from the pan, but leave the shortening behind.
-
Meanwhile cut the aubergine into cubes of 1 x 1 cm (brunoise).
-
Cut the bell of the peppers, remove the seeds and cut the flesh into thin rings.
-
Fry the aubergine and paprika for 4 minutes in the remaining shortening. Change regularly.
-
Add the tomatoes and crush with the back of a wooden spoon.
-
Add the meatballs, put the lid on the pan and simmer for 10 minutes on low heat.
-
Meanwhile cut the pistolets in half lengthwise.
-
Brush both sides with oil. Heat the grill pan and grill the pistolets in two parts for 5 minutes. Turn halfway.
-
Slice the parsley and sprinkle over the meatballs and stewed peppers. Serve with the grilled pistolets.
Blogs that might be interesting
-
15 minMain dishtenderloin, pork fillet, garlic, lemon juice, olive oil, gyro herbs,gyro pee
-
15 minMain dishtofu natural, wheat flour, rice noodles, peanut oil, shichimi togarashi, fine frozen garden peas, boiling water, cut pointed cabbage, carrot julienne, sweet chilli sauce,asian noodle salad with tofu
-
20 minMain disholive oil, garlic, cinnamon, wok vegetables coarsely cut, sieved tomatoes, Meat bouillon, Dutch meatballs,vegetable soup with meatballs
-
25 minMain dishbaby potatoes, uncut haricot beans, fine winter carrot, unsalted butter, salmon steak tomato garden herbs, Red onion, chives, mint-lemon dressing,grilled salmon with carrot salad and chive bilberries
Nutrition
565Calories
Sodium34% DV825mg
Fat42% DV27g
Protein46% DV23g
Carbs18% DV54g
Fiber28% DV7g
Loved it