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Chicken meatballs in smoky tomato and eggplant sauce
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Meatballs
- 1 zucchini, cut into pieces (3 cm)
- 4 spring onions/shallots, cut into quarters
- 2 garlic cloves
- 3 sprigs fresh coriander, leaves only
- 3 sprigs fresh mint, leaves only
- 750 g chicken mince
- 1 egg
- ¼ tsp chilli powder (optional)
- 1 tsp ground cumin
- ¾ tsp sea salt
- ½ tsp ground black pepper
Tomato and Eggplant sauce
- 40 g olive oil, plus extra to grease
- 150 g brown onion, cut into quarters
- 2 garlic cloves
- 2 tsp ground smoked paprika
- 200 g canned diced tomatoes
- 1 tsp dried oregano
- 100 g dry white wine
- 30 g tomato paste
- 1 tsp sea salt
- ½ tsp ground black pepper
- 2 tsp Vegetable stock paste, to taste (see Tips)
- 1 eggplant, diced into cubes (2 cm)
- 500 g water
Risoni
- 1 tsp white sugar
- 250 g dried risoni pasta
- 3 tsp olive oil
- 3 sprigs fresh parsley leaves
- 220 g Danish feta
- 150 g Greek yoghurt
- 20 g freshly squeezed lemon juice
- ¼ ground black pepper
- fresh coriander, leaves only, to garnish
- Nutrição
- por 1 portion
- Energia
- 2594.4 kJ / 620.1 kcal
- Proteína
- 38.4 g
- Hidratos de carbono
- 50.6 g
- Gordura
- 28.9 g
- Gordura saturada
- 10 g
- Fibra
- 7 g
- Sódio
- 1014.3 mg
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