Filter
Reset
Sort ByRelevance
Chadfink
Tandoori balls in tomato sauce
Meatballs in tomato sauce with tandoori masala, eggplant and chickpeas.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
20 minSide dishpine nuts, beef tomatoes, olive oil, onion, garlic, tomato paste, ground cumin, cinnamon powder, basmati rice, fresh fresh mint,rice-filled tomatoes
-
15 minSide dishchestnut mushrooms, smoked bacon, sprig of rosemary,mushroom with bacon
-
25 minSide dishpeanut oil, olive oil, shallot, onion, garlic, Brown bread, Marmite, , mature cheese, chives, mustard, egg, bread-crumbs, butter, liquid baking product,cheese'hook'balls
-
50 minSide dishcrumbly potatoes, flour, egg, (freshly grated) nutmeg, grated spicy cheese,potato paste
Nutrition
515Calories
Sodium23% DV560mg
Fat46% DV30g
Protein70% DV35g
Carbs7% DV21g
Fiber40% DV10g
Loved it