Tandoori balls in tomato sauce

Name: tandoori balls in tomato sauce
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 500 g minced beef; 3 tl tandoori masala; 1 medium sized egg; 1 mespoint salt; 1 toe garlic; 1 eggplant; 2 el traditional olive oil; 690 ml passata tomato sauce; 400 g canned chickpeas

Meatballs in tomato sauce with tandoori masala, eggplant and chickpeas.

Ingredients

Directions

Chop the onion and put together with the minced meat, tandoori masala, the egg, some pepper and the salt in a bowl.
Knead well together and form 4 balls per person of the size of a walnut with moist hands.
Finely chop the garlic and the aubergine into cubes of 1 cm. Heat the oil in a frying pan and fry the garlic for 1 min on medium heat.
Add the meatballs and fry in 3 min. Golden brown. Add the eggplant and cook for 3 minutes.
Add the passata and the tandoori masala and bring to the boil. Turn down the heat, put the lid on the pan and let it simmer for 10 minutes.
Meanwhile, put the chickpeas in a ball sieve, rinse under cold running water and let drain.
Add with the meatballs to the tomato sauce and heat for 2 minutes. Season to taste with salt and pepper.

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Nutrition

515Calories

Sodium23% DV560mg

Fat46% DV30g

Protein70% DV35g

Carbs7% DV21g

Fiber40% DV10g

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