Grilled Meatballs with Peppers and Corn
Nutritional values
(Percentage of daily recommendation)
| Calorie | 894 cal. | (43 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 261 mg | (275 %) | ||
| Potassium | 1,436 mg | (36 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 182 mg |
Ingredients
- Ingredients
- 2 yellow onion
- 3 garlic cloves
- 1 Red Bell pepper
- 1 yellow Bell pepper
- ½ bunch parsley
- 6 Tbsps olive oil
- 600 grams mixed Ground meat
- 1 egg
- 75 grams breadcrumbs
- 1 tsp sharp Mustard
- salt
- freshly ground peppers
- ½ tsp Red pepper flakes
- 2 Tbsps White vinegar
- 4 Red Bell pepper
- 4 yellow Bell pepper
- 4 cooked Corn
- 60 grams melted butter
Preparation steps
Peel the onions and garlic and finely chop. Rinse the peppers, cut in half, remove the seeds and cut into small cubes. Rinse the parsley, shake dry, pluck the leaves from the stems and finely chop. Sweat 1 onion and the garlic in a hot pan with 2 tablespoons oil until translucent. Remove from the heat and mix with the ground meat, egg, breadcrumbs, mustard and red pepper flakes and season with salt and pepper.
Shape into 80 gram (approximately 3 ounce) patties and grill for 5-6 minutes per side. Toss the remaining chopped vegetables with the remaining oil, vinegar and parsley and season with salt and pepper. Grill the baby peppers and corn for around 10 minutes. Brush the corn with butter and season with salt. Serve the meatballs with the vegetable salad, grilled peppers and corn. Serve immediately.
