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Ginger pork meatballs in mushroom sauce. I wow myself sometimes
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1361 kcal
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Fat: 77.95g | Prot: 123.19g | Carbs: 34.38g.
Breakfast: Pub Original Pork Crunch, Hard-Boiled Egg , Organic Extra Fine Almond Flour, Abel and Cole Mature Cheddar, Tesco Double Cream, Egg, Spring Onions , Buywholefoodsonline Psyllium Husks, Sojade Natural Milk. Lunch: Tesco Strawberries. Dinner: Cucumber, Asda Spring Onions, Fresh Ginger, Abel & Cole Pork Mince 9.7%, Onions , White Mushrooms (Stir-Fried) , Garlic , Spinach , Tesco Double Cream. Snacks/Other: Sojade Natural Milk, X-Tone Protein Whey Vanilla . more...
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893 kcal
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Exercise:
Walking (exercise) - 5.5/kph - 2 hours and 40 minutes, Apple Health - 21 hours and 20 minutes. more...
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 Comments
14 Jul 20 by member: paulyd999
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14 Jul 20 by member: Chlorella_6
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You are funny..................and talented!
14 Jul 20 by member: Anne_145
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Never heard of that but looks really nice 👍🏻
14 Jul 20 by member: ruudspark
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Thank you so much!! This means a lot ❤️
Here’s the recipe:
Ginger pork meatballs in mushroom sauce 🍢
485 kcal
Carbs: 8g
• spinach
• white mushrooms
• onion
• ginger
• cucumber
Protein & fat: 28g & 37g
• pork mince 9.7%
• double cream
I made the pork meatballs from 500g of organic pork mince, a thumb of ginger, 2 garlic cloves, salt & pepper. Formed small meatballs onto a roasting tin and put in the oven to bake for 25 minutes at 180C. Then I chopped 200g of mushrooms and 1 medium onion, set it into another baking tray, gave a dash of extra virgin olive oil, muscatel vinegar, garlic salt and pepper. Added the tray on a lower shelf in the oven 15 minutes after the meatballs. Once done I transferred the mushrooms into a deep pan, added 200ml of double cream, 100g of spinach and then transferred the meatballs as well. Let it simmer for about 10-15 minutes and voila. Garnished with spring onion and ridge cucumber. Yummy! 😋
15 Jul 20 by member: olsste
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