Filter
Reset
Sort ByRelevance
MATTD73
Summer meatballs
Meatballs with leeks, parsley and pesto.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the leek and cut as finely as possible. Slice the parsley.
-
Mix the leek, parsley, pesto, minced meat, pepper and salt in a bowl. Turn 24 balls the size of a walnut with moist hands.
-
Heat the oil in 2 frying pans and fry the balls in 15 min. On low heat around golden brown and done.
Blogs that might be interesting
-
20 minSide dishwhite bread mix, herb butter, milk, old cheese, green herbs,Christmas tree bread with cheese and herb butter -
30 minSide dishBroccoli, baking flour, wheat flour, unsalted butter, semi-skimmed milk, Parmigiano Reggiano, dijon mustard, cayenne pepper, dried nutmeg, Cheddar Tophat 48,broccoli cauliflower gratin -
80 minSide dishwhite coal, winter carrot, mayonnaise, vinegar, mustard, forest outing, celeriac,coleslaw - salad of white cabbage and carrot -
25 minSide dishmedium sized egg, garlic, sundried tomatoes in pot, minced beef, bread-crumbs, dried Italian herbs, traditional olive oil, tomato cubes,Italian meatballs
Nutrition
495Calories
Sodium11% DV270mg
Fat62% DV40g
Protein60% DV30g
Carbs1% DV4g
Fiber12% DV3g
Loved it