Meatballs in Curry Sauce with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 818 cal. | (39 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 57.2 μg | (95 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 200 grams Peas (fresh or frozen)
- 1 day old White roll
- 200 grams Basmati rice
- salt
- 3 onions
- 4 garlic cloves
- 30 grams ginger
- 600 grams Ground beef
- 1 egg
- freshly ground peppers
- 3 Tbsps Ghee
- 1 tsp cilantro (ground)
- 1 tsp Cumin (ground)
- 1 tsp cinnamon (ground)
- 1 tsp Cardamom (ground)
- 300 milliliters Beef broth
- 200 milliliters Coconut milk
- 1 Tbsp Lime juice
- 4 Tbsps minced cilantro
Preparation steps
Thaw peas or drain and rinse off thoroughly. Soak bread rolls for about 15 minutes in lukewarm water.
Cook rice in salted boiling water for about 20 minutes (or according to the instructions on the package).
Peel onions, garlic and ginger. Chop all finely.
Squeeze out bread rolls and knead with ground meat. Add egg and about 1/3 of the onions and season with salt and pepper. With moistened hands shape into small balls. Heat clarified butter in a pan and fry meatballs on all sides for about 10 minutes. Remove from pan. Add remaining onions and sauté with garlic and ginger in the pan. Gently fry for about 10 minutes over low heat. Then add coriander, cumin, cinnamon and cardamom and sauté 1-2 minutes. Deglaze with broth and coconut milk. Cook at low temperature for about 10 minutes. Add peas after about 5 minutes. Then add meatballs into the pan in the sauce. Season with lime juice and salt. Serve with the rice in bowls and sprinkle with cilantro leaves.
