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For less than £1.50 a head, these Mediterranean-inspired kebabs are a sunny delight.
Per serving: 682kcals, 37.1g fat (13.1g saturated), 36.2g protein, 54.3g carbs, 6.2g sugar, 1.6g salt
TO FREEZE: Arrange the raw, shaped meatballs in layers, separated by baking paper, in a rigid freezerproof container. Freeze the meatballs for up to 3 months. Defrost fully before continuing with the recipe.
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This was so easy to make and I simply wanted to eat the whole lot in one go. I think next time I'll add more anchovies to get more of a fishy taste. What a perfect meal, salivating just thinking about it. Yum yums
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