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MATTD73
Summer meatballs
Meatballs with leeks, parsley and pesto.
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Ingredients
Directions
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Wash the leek and cut as finely as possible. Slice the parsley.
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Mix the leek, parsley, pesto, minced meat, pepper and salt in a bowl. Turn 24 balls the size of a walnut with moist hands.
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Heat the oil in 2 frying pans and fry the balls in 15 min. On low heat around golden brown and done.
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Nutrition
495Calories
Sodium11% DV270mg
Fat62% DV40g
Protein60% DV30g
Carbs1% DV4g
Fiber12% DV3g
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