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Chiftele: meatballs in sauce
Preparation time20 min
Cooking time70 min
Portions4
FromEurope
Ingredients
Meatballs
- 200 g minced beef
- 200 g minced lamb
- ½ onion
- 1 clove of garlic
- ½ bunch of dill
- ½ bunch of parsley
- 1 large egg, lightly beaten
- 1 potato
- 1 carrot
- 1 stick of celery
- 1/2 slice bread, soaked in water
- Salt, pepper
- 1 pinch of nutmeg
- 2 tbsp cold water
Sauce
- 1 large fresh onion
- 1 clove of garlic
- 3 fresh tomatoes
- 2 tbsp tomato paste
- ½ tsp sugar
- ½ bunch of parsley
- ½ green pepper
- ½ red pepper
- ½ green chili, sliced into rounds
- 100 mL water
Instructions
• Grate the potato, carrot, and celery.
• In a mincer, mix the meats, the roughly chopped onion, the garlic, the dill, the parsley and the vegetables.
• Sprinkle with nutmeg, salt, and pepper.
• Mix in the bread, egg, and cold water. Mix by hand.
• Refrigerate for 20 minutes.
• Make hazelnut-sized balls. To make this easier, run your hands under water regularly.
• In an oiled ban, brown the meatballs all over.
• Dice the tomatoes finely. They can be peeled beforehand if preferred.
• Finely chop and brown the onions.
• Add the other ingredients.
• When the mixture boils, add the meatballs, simmer for 15 minutes and then on a low heat for 30 minutes.
Energy (Kcal) |
Proteins (g) | Carbohydrates (g) | Sugars (g) | Lipids (g) | Saturated fatty acids (g) | Omega 3 (g) |
Fibers (g) | Sodium (mg) |
381,4 | 32,5 | 21,4 | 9,8 | 17,0 | 6,5 | 0,1 | 5,3 | 284,1 |
The nutritionist's advice
Meatballs are a typical Eastern European dish. They can be made from minced leftover meat to reduce wastage.
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Last modified date: 7/4/2022