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Michael Zick Doherty
Stuffed meatballs
Two different meatballs with a filling of mozzarella or olive.
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Ingredients
Directions
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Remove the skin from the Tuscan sausages and divide the sausage meat into 12 equal portions. Roll balls with moist hands. Make an opening in each ball and put a ball of mozzarella in it. Roll up the ball.
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Slice the parsley. Remove the skin from the sausages and mix the parsley with the sausage meat. Divide into 12 equal portions and roll balls with moist hands.
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Make an opening in each ball and put an olive in it. Roll up the ball.
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Beat eggs. Roll all the balls through the egg and then through the breadcrumbs. Heat the oil in a frying pan and fry the balls for 5-6 min. Around golden brown and done. Drain on kitchen paper.
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Nutrition
110Calories
Sodium25% DV600mg
Fat12% DV8g
Protein12% DV6g
Carbs1% DV3g
Fiber20% DV5g
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