Mackerel is rich in complete protein and omega-3 fatty acids, while the tomato and pepper sauce adds lycopene and a vivid savory flavor. The baked meatballs stay juicy after a short simmer in the sauce.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Mackerel, Bell pepper, Tomato, Water, Olive oil, Garlic, Egg, Almond flour, Lemon, Paprika, Turmeric, Table salt, Black pepper
Freeze: 10 min. Bake: 10 min. Mix: 10 min. Slice: 5 min. Fry: 5 min. Braise: 5 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Fillet mackerel (500 g) and chop it finely. Add egg (50 g), cilantro (10 g), garlic (50 g), almond flour (30 g), paprika (2 g), table salt (to taste), and black pepper (to taste). Mix and place the mixture in the freezer for 10 minutes.
Shape small meatballs and place them on a baking tray. Bake at 200 degrees C for about 10 minutes until fully cooked.
For the sauce, heat olive oil (80 g), add chopped bell pepper (300 g) and garlic (50 g), and sauté for 5 minutes. Add tomato (250 g), water (200 g), paprika, turmeric (2 g), salt, and pepper, then simmer for 5 minutes.
Add lemon (30 g) and the baked meatballs to the sauce. Cover and simmer for another 10 minutes, then serve.
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