Bowl of Hearty Italian Polpetti
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1044
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,044 kcal | (50 %) | ||
| Protein | 61.33 g | (63 %) | ||
| Fat | 35.54 g | (31 %) | ||
| Carbohydrates | 116.18 g | (77 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 3.95 g | (13 %) |
more nutritional values
| Vitamin A | 457.56 mg | (57,195 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.61 mg | (30 %) | ||
| Vitamin B₁ | 0.94 mg | (94 %) | ||
| Vitamin B₂ | 0.86 mg | (78 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 247.55 μg | (83 %) | ||
| Pantothenic acid | 2.39 mg | (40 %) | ||
| Biotin | 5.69 μg | (13 %) | ||
| Vitamin B₁₂ | 2.28 μg | (76 %) | ||
| Vitamin C | 129.15 mg | (136 %) | ||
| Potassium | 1,387.39 mg | (35 %) | ||
| Calcium | 552.08 mg | (55 %) | ||
| Magnesium | 196.62 mg | (66 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 21.34 μg | (11 %) | ||
| Zinc | 9.18 mg | (115 %) | ||
| Saturated fatty acids | 12.62 g | |||
| Cholesterol | 154.23 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 1 thick white bread (crusts removed)
- 4 tablespoons milk
- 3.333 cups ground Beef
- 1 cup grated Parmesan
- 1 teaspoon oregano
- 1 small onion (grated)
- 1 clove garlic (finely chopped)
- 1 egg (beaten)
- ¼ teaspoon grated Nutmeg
- salt
- peppers
- all-purpose flour
- 1 tablespoon Oil
- For the sauce
- 2 tablespoons olive oil
- 1 finely chopped onion
- 1 clove garlic (finely chopped)
- 2 cups canned, chopped tomatoes
- ½ cup Red wine
- ½ cup Beef stock
- ½ teaspoon sugar
- 1 tablespoon tomato puree
- 3 roasted Red pepper (from a jar)
- 1 tablespoon finely chopped Basil
- 18 ounces Spaghetti
Preparation steps
1.
For the meatballs: soak the bread in the milk until soft, squeeze dry and put in a bowl. Mix in the beef, cheese, oregano, onion, garlic, egg and nutmeg. Season with salt and pepper to taste and mix well, breaking up any clumps of meat with a fork.
2.
Dust your hands with flour and roll the mixture into golf ball-sized balls. Put on a plate, cover and chill while you make the sauce.
3.
For the sauce: heat the oil in a pan and cook the onion until softened. Add the garlic and fry for 1 minute.
4.
Stir in the tomatoes, wine, stock, sugar, tomato puree and peppers. Bring to a boil and simmer gently for 10 minutes.
5.
Heat the oil in a frying pan and fry the meatballs until brown. Drain on kitchen paper. Add the meatballs to the sauce and cook for a further 15 minutes.
6.
Cook the spaghetti according to the instructions on the pack. Drain and put into a serving dish. Stir the basil into the sauce and serve the meatballs and sauce over the spaghetti.
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