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Tandoori balls in tomato sauce
Meatballs in tomato sauce with tandoori masala, eggplant and chickpeas.
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Ingredients
Directions
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Chop the onion and put together with the minced meat, tandoori masala, the egg, some pepper and the salt in a bowl.
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Knead well together and form 4 balls per person of the size of a walnut with moist hands.
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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.
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Add the meatballs and fry in 3 min. Golden brown. Add the eggplant and cook for 3 minutes.
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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.
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Meanwhile, put the chickpeas in a ball sieve, rinse under cold running water and let drain.
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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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