Meatballs with Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 42.8 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 1,225 mg | (31 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 garlic clove
- 1 Avocado
- 150 grams Sour cream
- 3 Tbsps Yogurt (0.1% fat)
- ½ Lime (juice)
- salt
- 1 pinch ground cilantro
- 2 slices Whole Wheat Toast
- 1 Tomato
- 1 large, red Bell pepper
- 1 small, yellow Bell pepper
- 1 shallot
- 4 Tbsps Canola oil
- 600 grams Ground beef
- 1 egg
- breadcrumbs (as needed)
- cayenne pepper
- ground paprika (sweet)
- cilantro (for garnish)
Preparation steps
For the dip, peel garlic. Cut avocado in half, remove pit and skin and puree pulp with sour cream, yogurt, garlic and lime juice using an immersion blender. Season with salt and cilantro.
Soak bread in a little warm water. Blanch tomatoes in boiling water, rinse, peel, remove seeds and stalks and chop pulp finely. Rinse both bell peppers, remove seeds and ribs and chop. Place some yellow bell pepper cubes and diced tomatoes aside. Peel shallot, finely chop and saute together with remaining bell peppers in 1-2 teaspoons of hot oil for 2-3 minutes. Remove from pan and mix with ground beef, egg, diced tomatoes and expressed bread. Knead into a smooth mixture, adding breadcrumbs if needed. Season with salt and cayenne. Using wet hands, form into meatballs and cook in remaining oil for 8-10 minutes, turning as needed.
Sprinkle dip with reserved yellow bell pepper and diced tomatoes. Sprinkle with paprika and serve with meatballs garnished with cilantro.
