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Ingredients
US|METRIC
4 SERVINGS
- 1/2Â Tbsp. cooking oil (Flavourless)
- 1Â onion (: Finely Diced.)
- 2Â garlic cloves (: Finely Diced.)
- 1Â stick celery (: Finely Diced.)
- 200Â mL tomato passata (: Tomato Sauce in the US.)
- 1Â Tbsp. tomato puree
- 1/2Â tsp. dried oregano
- salt
- pepper
- 2Â tomatoes (: Peeled, deseeded and cut in into a 3-4mm dice.)
- 4Â fresh basil leaves (: Thinly Sliced.)
- 450Â grams risotto (Left Over Cold, : If like me then left over Risotto is a bit of a no no, then there is a link in my blurb to a basic Risotto recipe.)
- 60Â grams mozzarella (: Cut into 10 equal cubes.)
- 1Â egg (: Beaten.)
- 60Â grams breadcrumbs
- 30Â grams plain flour (: Seasoned with Salt and Pepper.)
- oil (for Deep Frying)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories650Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol65mg22% |
Sodium640mg27% |
Potassium620mg18% |
Protein17g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate115g38% |
Dietary Fiber7g28% |
Sugars7g |
Vitamin A20% |
Vitamin C30% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Nats 7 years ago
Took a while to make from scratch but totally well worth the wait! We made 9 balls and they were a generous size could easily make more smaller ones 😊