Chicken Bulgur Meatballs
Chicken Bulgur Meatballs - Ready for kick-off? Snack on these spicy meatballs
Healthy, because
Even smarter
Nutritional values
70 percent of the daily niacin requirement is in one serving alone. This ensures that your child's metabolism functions smoothly. The B vitamin is also important for the skin, nerves and all cell nuclei.
The balls are accompanied by a carrot-tomato sauce with parsley. This is also a great addition in terms of additional vitamins, minerals and secondary plant substances.
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 1.2 mg | (1 %) | ||
| Potassium | 453 mg | (11 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 160 grams fine Bulgur
- 300 milliliters Vegetable broth
- 2 onions (each about 50 grams)
- 2 Tbsps Canola oil
- 2 tsps mild Ajvar (about 15 grams)
- 1 tsp ground Cumin
- salt
- peppers
- 2 eggs
- 1 tsp ground paprika (sweet)
- 300 grams ground chicken
Kitchen utensils
Preparation steps
Place bulgur in a large bowl. Boil broth in a pot, pour over bulgur and let soak for 30 minutes.
Meanwhile, peel the onion and chop finely.
Heat oil in a skillet and cook the onions until translucent.
Add onions to bulgur. Season with ajwar, cumin, salt and pepper. Mix everything well and let cool slightly.
Meanwhile, place the eggs in a bowl and whisk together with the paprika.
Add to the bulgur along with the chicken. Thoroughly beat with a hand mixer.
Line a baking sheet with parchment paper. With moistened hands, form chicken mixture into small balls and place on sheet. Bake on middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until cooked through, about 10 minutes. Then place meatballs on a hot grill (or grill pan) and cook until browned, 5-7 minutes more.
