Meatballs and Peppers
Meatballs and Peppers - Meatballs and Peppers in Pita Pockets with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 972 mg | (24 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the meatballs
- 1 stale White roll
- 1 shallot
- 1 garlic clove
- 8 Tbsps olive oil
- 500 grams Ground lamb
- 1 Tbsp freshly chopped parsley
- 1 egg
- 1 tsp medium hot Mustard
- salt
- peppers (from the mill)
- also
- 4 Pita bread
- For the peppers
- 1 green Bell pepper
- 1 red Bell pepper
- 1 yellow Hungarian wax pepper
- 1 onion
- 1 garlic clove
- For the sauce
- 350 milliliters lamb stock
- 50 milliliters dry Red wine
- 1 tsp Tomato paste
- 1 tsp cornstarch
- For the salad
- ½ Frisée
- 6 Cherry tomatoes
- 2 Tbsps White vinegar
Preparation steps
Soak bun in lukewarm water for meatballs. Peel shallot and garlic, chop finely and saute in a hot pan with 1 tablespoon olive oil until translucent. Remove from heat, allow to cool and mix with minced meat, parsley, egg, expressed buns and mustard. Season mixture with salt and pepper to taste. Form 4 oval balls from meat mixture, stick on a skewer and roast on a hot grill until golden brown.
Heat pita bread on grill. Meanwhile rinse peppers, halve, remove seeds and white inside rim and cut into narrow strips. Peel garlic and onion and cut onion into thin strips. Mix peppers with onion strips, pressed garlic and 2-3 tablespoons olive oil. Season with salt and pepper to taste then place on a piece of aluminum foil. Close the foil packet and cook on hot grill for 10-15 minutes.
For the sauce, heat lamb stock, pour in wine, stir in tomato paste, bring to a boil and thicken with cornstarch. Taste and add seasoning if necessary.
Rinse lettuce leaves and tomatoes. Quarter tomatoes and mix with lettuce leaves, remaining oil and vinegar. Season with salt and pepper. Cut pita bread, fill with peppers and meatballs and arrange on plates. Drizzle with sauce and serve with salad.
