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Cholesterol

Chiftele: meatballs in sauce

Chiftele: meatballs in sauceimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time70 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromEurope

Ingredients

Meatballs

  • 200 g minced beef
  • 200 g minced lamb
  • 1/2 onion
  • 1 clove garlic
  • 1/2 bunch dill
  • 1/2 bunch parsley
  • 1 large egg, lightly beaten
  • 1 potato
  • 1 carrot
  • 1 stick celery
  • 1/2 slice bread, soaked in water
  • Salt, pepper
  • 1 pinch nutmeg
  • 2 tablespoons cold water 

Sauce

  • 1 large fresh onion
  • 1 clove garlic
  • 3 fresh tomatoes
  • 2 tablespoons tomato paste
  • 1/2 teaspoon sugar
  • 1/2 bunch parsley
  • 1/2 green pepper
  • 1/2 red pepper
  • 1/2 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.