Meatballs
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
670
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 809 mg | (20 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stale White roll
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 2 sprigs thyme
- 800 grams mixed Ground meat
- 1 egg
- 1 tsp medium-hot Mustard
- salt
- freshly ground peppers (from the mill)
- 80 grams Corn (from a can)
- 80 grams Feta
- 30 grams clarified butter
Preparation steps
1.
Soak the bread in warm water in a small bowl. Squeeze well and tear into small pieces
2.
Peel the onion and garlic, finely chop and saute in a pan in hot oil until translucent. Remove from heat and let cool. Rinse thyme, shake dry and remove the leaves. Mix the ground meat with the onion and garlic mixture, the egg, the well squeezed bread, mustard and thyme and season with salt and pepper. Divide the meat mixture into two bowls. Mix the drained corn in one half and crumble the feta cheese in the other. Mix both well and shape into small meatballs. Saute in hot clarified butter 6-8 minutes until golden brown. Drain on paper towels, place in small bowls and garnish with the remaining thyme. Serve with vegetable puree and ketchup, if desired.
