Cheese Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 48.7 μg | (81 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 stale White roll
- 75 milliliters lukewarm milk
- 1 onion
- 1 Tbsp butter
- 500 grams Ground meat (veal)
- 1 egg
- 1 pinch Red pepper flakes
- salt
- peppers
- breadcrumbs (as needed) (2-3 tablespoons)
- 150 grams Feta
- 4 Tbsps vegetable oil
- 200 grams Chanterelle
- 2 garlic cloves
- 2 sprigs parsley
- 2 sprigs rosemary
- 3 sprigs thyme
- 1 handful baby Spinach
Preparation steps
For the meatballs, soak the bread in milk. Peel the onion, finely chop and sauté in hot butter until translucent. Mix the ground beef with the soaked bread, egg, onion and red pepper flakes. Season with salt and pepper. If the dough is too soft, add breadcrumbs a little at a time. Cut the feta into cubes and mix in gently. Shape the mixture into 8 patties ands saute in 2-3 tablespoons of hot oil in a skillet over medium heat 3-4 minutes on each side.
Trim the chantarelles and cut into pieces. Peel the garlic and cut into thin slices. Cook together slowly in another pan in the remaining oil until golden brown. Rinse the herbs, shake dry and pluck the leaves. Set some thyme and rosemary for garnish aside and finely chop the rest. Rinse the spinach and spin dry. Add with the herbs to the garlic and mushrooms, remove from the heat and season with salt and pepper. Place approximately 3/4 of mixture to plates and then arrange the meatballs on top. Place the remaining mushrooms on top and serve garnished with the reserved herbs.
