12 Spicy meatballs

To prepare 24 servings you will need:

• 1 beaten egg;


• 115 grams of breadcrumbs;


• 50 grams finely chopped onion;


• 115 grams of finely chopped canned peppers;


• 1 teaspoon ground Italian flavoring (a mixture of basil, marjoram, oregano, rosemary, sage, thyme and parsley);


• 1 finely chopped garlic clove;


• 450 grams of ground beef;


• 450 grams of minced pork;


• 700 grams of tomato paste;


• 1 medium finely chopped bulb;


• 1 tablespoon balsamic vinegar;


• 2 finely chopped garlic cloves;


• ½ teaspoon oregano;


• ¼ teaspoon ground red pepper.

Preparation:

1. Preheat the oven to 175 ° C. In a large bowl, mix the eggs, breadcrumbs, 50 grams of onions, canned peppers, Italian seasoning, 1 clove of garlic, mix well. Add the stuffing, gently mix. Form 24 meatballs with a diameter of 5 cm. Put the meatballs on a baking sheet, bake for 30 minutes.

2. In a 4-5-liter gravy boat, mix the tomato paste, onion, vinegar, 2 cloves of garlic, oregano and red pepper. Put the meatballs in the saucepan, gently mix.

3. Close the lid and cook for 4-6 hours on a small fire or 2-3 hours on a large fire. Remove excess fat from the sauce before serving. To the mistress of the note: Meatballs can be served as an independent dish, together with spaghetti or in hamburgers.

The nutritional value:

• The energy value is 133 kcal;


• Fats - 9 g;


• Cholesterol - 36 mg;


• Saturated fats - 3 g;


• Carbohydrates - 5 g;


• Monounsaturated fats - 4 g;


• Polyunsaturated fats - 1 g;


• Fiber - 1 g;


• Sugar - 1 g;


• Proteins - 7g;


• Vitamin A is 72.9 μg;


• Vitamin C - 4 mg;


• Vitamin PP - 2 mg;


• Folic acid - 8 mcg;


• Vitamin B12 - 1mkg;


• Sodium - 237 mg;


• Potassium - 213 mg;


• Calcium - 20 mg;


• Iron - 1 g.

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Author: Katerina Sergeenko