Potato Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 704 cal. | (34 %) | ||
| Protein | 53.05 g | (54 %) | ||
| Fat | 35.52 g | (31 %) | ||
| Carbohydrates | 51.35 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.84 g | (19 %) |
| Vitamin A | 81.53 mg | (10,191 %) | ||
| Vitamin D | 0.84 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.71 mg | (51 %) | ||
| Folate | 82.11 μg | (27 %) | ||
| Pantothenic acid | 1.02 mg | (17 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 1.47 μg | (49 %) | ||
| Vitamin C | 52.27 mg | (55 %) | ||
| Potassium | 1,487.13 mg | (37 %) | ||
| Calcium | 86.09 mg | (9 %) | ||
| Magnesium | 68.98 mg | (23 %) | ||
| Iron | 3.93 mg | (26 %) | ||
| Iodine | 13.5 μg | (7 %) | ||
| Zinc | 3.15 mg | (39 %) | ||
| Saturated fatty acids | 10.69 g | |||
| Cholesterol | 180.43 mg |
Ingredients
- For the meat filling
- 1 stale White roll
- 400 grams mixed Ground meat
- 1 egg
- 1 tsp medium-hot Mustard
- freshly ground peppers
Preparation steps
For the dumpling dough, peel 300 grams (approximately 10 1/2 lb) of potatoes, rinse and cook in boiling salted water until tender, about 30 minutes.
For the meat filling, soak the roll in lukewarm water. Squeeze the bread and tear into small pieces. Mix the ground beef with the egg, the mustard and the well squeezed bread and season with salt and pepper.
Peel, rinse and finely grate the remaining potatoes. Place in a kitchen towel and squeeze firmly in a bowl. When in the liquid starch has settled to the bottom of the bowl, pour off the water carefully and mix the starch with the grated potatoes.
Drain the cooked potatoes, let evaporate, press through a potato ricer and add, still hot, to the grated potatoes. Season with salt and nutmeg and mix everything together quickly into a dough.
Using a teaspoon, shape the meat mixture into small balls. Shape the dumpling dough into slightly larger portions than the meatballs, flatten, place each meatball in the middle and surround with the dumpling dough. Shape into balls and cook in boiling salted water until done about 20 minutes.
For the sauce, rinse the scallions, trim and cut in half lengthwise. Cook the bacon in a pan until crisp. Remove the bacon and saute the scallions in bacon drippings. Add the thyme and pour in the broth. Simmer for approximately 5 minutes, season well with salt and pepper and stir in the bacon.
Remove the potato dumplings from the water using a slotted spoon, drain well and serve with the bacon sauce on plates.
