Urządzenia i Akcesoria
Chicken meatballs in smoky tomato and eggplant sauce
Przygotowanie 10 min
Czas całkowity 50 min
6 portions
Składniki
Meatballs
-
zucchini cut into pieces (3 cm)1
-
spring onions/shallots cut into quarters4
-
garlic cloves2
-
fresh coriander leaves only3 sprigs
-
fresh mint leaves only3 sprigs
-
chicken mince750 g
-
egg1
-
chilli powder (optional)¼ tsp
-
ground cumin1 tsp
-
sea salt¾ tsp
-
ground black pepper½ tsp
Tomato and Eggplant sauce
-
olive oil plus extra to grease40 g
-
brown onion cut into quarters150 g
-
garlic cloves2
-
ground smoked paprika2 tsp
-
canned diced tomatoes200 g
-
dried oregano1 tsp
-
dry white wine100 g
-
tomato paste30 g
-
sea salt1 tsp
-
ground black pepper½ tsp
-
Vegetable stock paste to taste (see Tips)2 tsp
-
eggplant diced into cubes (2 cm)1
-
water500 g
Risoni
-
white sugar1 tsp
-
dried risoni pasta250 g
-
olive oil3 tsp
-
fresh parsley leaves3 sprigs
-
Danish feta220 g
-
Greek yoghurt150 g
-
freshly squeezed lemon juice20 g
-
ground black pepper¼
-
fresh coriander leaves only, to garnish
Poziom trudności
łatwy
Wartości odżywcze na 1 portion
Sód
1014.3 mg
Białko
38.4 g
Kalorie
2594.4 kJ /
620.1 kcal
Tłuszcz
28.9 g
Błonnik
7 g
Tłuszcz nasycony
10 g
Węglowodany
50.6 g
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