Asian Meatballs
Asian Meatballs - A classic favorite!
Healthy, because
Even smarter
Nutritional values
Thanks to the high fiber content of green beans the intestinal flora is supported. This makes the legume a great helper for stomach problems. Beef offers plenty of niacin. The B vitamin is needed for the breakdown of carbohydrates, amino acids as well as fatty acids and is therefore essential for our energy metabolism and the work of the nervous system.
If you don't like cilantro, simply substitute flat-leaf parsley for the herb. Asian meatballs are great for Meal Prep: Just prepare double the amount and freeze the remaining meatballs or enjoy them cold the next day. Not eating beef? Substitute in ground turkey.
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 131.9 μg | (220 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,090 mg | (27 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 8 ozs frozen Green beans
- salt
- 30 ozs Napa cabbage
- 2 carrots
- 6 scallions
- ¾ oz soybean sprout
- 2 red chili peppers
- 2 Tbsps lemon juice
- 2 Tbsps Rice vinegar
- 2 tsps Fish sauce
- peppers
- 1 tsp honey
- 2 Tbsps sesame oil
- ½ bunch cilantro
- 1 garlic clove
- 18 ozs Ground beef
- ½ tsp ground ginger
- 1 oz whole grain breadcrumbs
- 3 Tbsps Canola oil
Preparation steps
Cook beans in salted water for about 3 minutes. Drain, rinse, drain again, and cut lengthwise into strips.
Clean and wash Chinese cabbage and cut crosswise into narrow strips. Peel carrots and slice into fine strips. Clean the spring onions, wash and cut into fine rings. Cook sprouts in boiling salted water for 30 seconds, rinse and drain. Clean, wash and cut chili peppers into fine rings, removing seeds as desired.
For the dressing, whisk together lemon juice, rice vinegar, 1 tsp. fish sauce, pepper, honey and sesame oil. Mix in half of the chili rings, pour the dressing into a jar and allow to infuse briefly.
Wash cilantro, shake dry and pluck leaves. Mix half of it with Chinese cabbage, sprouts, half of the spring onions, bean and carrot strips in a bowl.
For the Asian meatballs, peel and chop garlic. Chop remaining cilantro leaves. Place minced meat in a bowl. Add cilantro, remaining fish sauce, salt and pepper, ginger powder, remaining scallions, garlic and bread crumbs and mix everything into a malleable meat dough. Form about 12 approx. 1-inch balls from the mixture and flatten slightly.
Heat canola oil in a large frying pan. Fry Asian meatballs in it for 8-10 minutes over medium heat until golden brown on both sides.
Arrange salad on a platter or plates and arrange Asian meatballs on top. Sprinkle meatballs with Asian salad with remaining chili rings and cilantro leaves and drizzle dressing over salad.
