Baked Meatballs, Potatoes and Tomatoes with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 46.8 μg | (78 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,289 mg | (32 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 onions
- 1 tsp butter
- 500 grams Ground beef
- 1 egg
- 4 Tbsps breadcrumbs
- 5 Tbsps finely chopped parsley
- 50 grams Gouda (grated)
- salt
- freshly ground peppers
- 1 tsp ground paprika
- 1 tsp Cumin
- 1 tsp dried thyme
- 400 grams potatoes
- 400 grams Tomatoes
- 1 tsp Sambal oelek
- 1 tsp Tomato paste
- 200 milliliters Vegetable broth
- 2 Tbsps olive oil
- 4 Tbsps Greek yogurt
- 3 Tbsps lemon juice
Preparation steps
Peel the onions, chop finely and sweat until translucent in hot butter. Mix well with ground beef, egg, breadcrumbs, 2 tablespoons chopped parsley, Gouda, paprika, cumin and thyme, and season with salt and pepper. Form 12 meatballs.
Peel the potatoes and quarter lengthwise. Rinse and halve the tomatoes.
Mix Sambal Oelek and tomato paste with the vegetables. Brush a baking sheet with oil. Distribute meatballs and potatoes on sheet and drizzle with the broth. Bake in the oven on the middle rack for about 30 minutes. After about 15 minutes add tomatoes. Stir together yogurt, lemon juice and remaining parsley, and season with salt and pepper to taste.
Take baking sheet from the oven. Distribute meatballs, tomatoes and potatoes on plates and serve with the yogurt sauce.
