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STELLASMOM
Spanish meatballs with peppers and bread
Spicy meatballs with garlic, paprika, pointed peppers, tomatoes and parsley
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Ingredients
Directions
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Slice the garlic. Heat the oil in a frying pan and fry the garlic and paprika for 1 min.
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Add the meatballs and bake brown in 5 min. Remove from the pan, but leave the shortening behind.
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Meanwhile cut the aubergine into cubes of 1 x 1 cm (brunoise).
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Cut the bell of the peppers, remove the seeds and cut the flesh into thin rings.
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Fry the aubergine and paprika for 4 minutes in the remaining shortening. Change regularly.
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Add the tomatoes and crush with the back of a wooden spoon.
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Add the meatballs, put the lid on the pan and simmer for 10 minutes on low heat.
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Meanwhile cut the pistolets in half lengthwise.
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Brush both sides with oil. Heat the grill pan and grill the pistolets in two parts for 5 minutes. Turn halfway.
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Slice the parsley and sprinkle over the meatballs and stewed peppers. Serve with the grilled pistolets.
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Nutrition
565Calories
Sodium34% DV825mg
Fat42% DV27g
Protein46% DV23g
Carbs18% DV54g
Fiber28% DV7g
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