Tomato Stuffed Meatballs with Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams mixed Ground meat
- 1 egg
- 100 grams Veal sausage
- salt
- peppers
- 250 grams small Grape tomato (or cherry tomatoes)
- clarified butter (to fry)
- For the sauce
- 1 small onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 50 grams Tomatoes
- salt
- peppers
- 350 grams thin Tagliatelle
Preparation steps
Preheat the oven to 100°C (approximately 215°C).
Mix the veal sausage with the egg and ground meat in a bowl. Season with salt and pepper. Form into 3 cm (approximately 1 inch) thick balls. Press flat. Place a grape tomato in the center of the meatball. Wrap the meatball around the tomato. Cook until golden brown in a pan coated with butter. Place in a baking dish and keep warm an oven at 100°C (approximately 215°F).
Peel the onion and garlic and finely chop both. Heat the oil and sauteé the onion and garlic. Blanch the tomatoes, remove the peels, and cut into small cubes. Mix with the onions and garlic and bring to a boil. Simmer for 3-5 minutes. Season with salt and pepper. Cook the pasta in plenty of salted water until al dente. Drain the pasta. Serve the pasta with the tomato sauce and the cooked meatballs on plates.
