Beet Stew with Meatballs

Name: Beet Stew with Meatballs
Total time: 50 min
Yield: 4
Ingredients: 400 grams mixed ground meat (Beef and pork); 2 eggs; 200 grams breadcrumbs; 2 Tbsps finely chopped onions; 2 Tbsps finely chopped parsley; 3 Beets; 3 carrots; 0.25 head Red cabbage; 0.5 l Vegetable broth; 5 Tbsps Corn; salt; paprika; peppers; 3 Tbsps Sour cream

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Health Score:

84 / 100

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

581

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	581 cal.	(28 %)
Protein	33 g	(34 %)
Fat	23 g	(20 %)
Carbohydrates	59 g	(39 %)
Sugar added	0 g	(0 %)
Roughage	10.3 g	(34 %)

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more nutritional values

Vitamin A	1.4 mg	(175 %)
Vitamin D	0.8 μg	(4 %)
Vitamin E	2.8 mg	(23 %)
Vitamin K	50.9 μg	(85 %)
Vitamin B₁	0.6 mg	(60 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	13.4 mg	(112 %)
Vitamin B₆	0.7 mg	(50 %)
Folate	178 μg	(59 %)
Pantothenic acid	1.8 mg	(30 %)
Biotin	19.4 μg	(43 %)
Vitamin B₁₂	3.9 μg	(130 %)
Vitamin C	55 mg	(58 %)
Potassium	1,432 mg	(36 %)
Calcium	134 mg	(13 %)
Magnesium	90 mg	(30 %)
Iron	4.6 mg	(31 %)
Iodine	15 μg	(8 %)
Zinc	5.6 mg	(70 %)
Saturated fatty acids	9.8 g
Uric acid	220 mg
Cholesterol	179 mg
Complete sugar	21 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 400 grams mixed ground meat (Beef and pork); 2 eggs; 200 grams breadcrumbs; 2 Tbsps finely chopped onions; 2 Tbsps finely chopped parsley; 3 Beets; 3 carrots; ¼ head Red cabbage; ½ l Vegetable broth; 5 Tbsps Corn; salt; paprika; peppers; 3 Tbsps Sour cream

How healthy are the main ingredients?

Red cabbage Corn Sour cream onion parsley egg

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Preparation steps

In a mixing bowl, combine the ground meat with the egg, onion, parsley, and breadcrumbs. Season with salt, pepper and paprika. Divide the dough into small balls and cook in boiling salted water. Remove the core of the red cabbage and cut into thin slices.

Peel and finely grate the beets and carrots. Peel onion and chop finely. Cook the onion in a pan with oil until soft and add the carrot, beet, and cabbage strips. Pour the vegetable stock over the top and cook until tender. Add the corn and place the cooked meatballs into the pot. Season with salt, pepper, paprika, and parsley.

Serve the stew in a preheated soup bowl and garnish with sour cream and parsley.