Baked Lamb Meatballs with Tomatoes and Zucchini
Healthy, because
Even smarter
Nutritional values
This dish can contain a lot of protein, which is important for strong muscles, among other things. The iron from the minced meat is important for blood formation.
If you don't like lamb, you still don't have to do without this delicious oven dish - even with ground beef it simply tastes delicious.
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,198 mg | (30 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 10 g |
Ingredients
- For meatballs
- 600 grams Ground lamb
- 2 Tbsps chopped parsley
- 1 garlic clove
- 1 Tbsp Lemon peel
- 2 eggs
- 100 grams breadcrumbs
- salt
- freshly ground peppers
- For dish
- 2 Zucchini
- 250 grams Cherry tomatoes
- 1 onion
- 2 garlic cloves
- 400 grams crushed, canned Tomatoes
- 125 milliliters dry Red wine
- olive oil
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the meatballs, peel the garlic and finely chop. Combine the minced lamb with garlic, parsley, lemon zest, eggs, breadcrumbs, salt, and pepper and knead until just mixed. Rest the mixture for 1 to 2 minutes. If the mixture is too loose, add another 1 to 2 tablespoons breadcrumbs. With wet hands form small balls.
Preheat the oven to 180°C (approximately 350°F).
For the dish, peel the onion and garlic and finely chop. Rinse the zucchini, cut lengthwise into quarters and slice. Rinse and halve the cherry tomatoes. Heat 3 tablespoons oil in a large skillet and sauté the onion and garlic over medium heat. Add the zucchini slices and sauté for 1 to 2 minutes. Add the wine and allow to simmer until partially evaporated. Add the canned tomatoes and simmer for 1 to 2 minutes. Pull the pan from the heat and season with salt, pepper, and nutmeg.
Place the meatballs in a baking dish and spread the sauce and cherry tomatoes over the meatballs. Bake for 30 minutes. Serve warm, garnished with parsley if desired.
