Chicken Meatballs
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
526
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 500 grams Chicken breasts
- 1 egg
- 2 Tbsps breadcrumbs
- 2 Tbsps sherry
- 1 tsp Curry
- salt (and pepper)
- vegetable oil
- For the sauce
- 300 grams Pumpkin
- 1 Tbsp sugar
- 4 Tbsps Wine vinegar
- ½ Cinnamon stick
- 150 grams Sour cream
- 75 grams Whipped cream
- 40 grams Pumpkin seed
- salt (and pepper)
- 2 Tbsps black Sesame seeds
How healthy are the main ingredients?
Chicken breastPumpkinSour creamWhipped creamPumpkin seedSesame seedsPreparation steps
1.
For the meatballs, rinse chicken, pat dry and very finely chop. Knead with egg and breadcrumbs. Add sherry, season with salt, pepper and curry powder and shape with wet hands into small balls. Heat the oil and fry the meatballs in batches until golden.
2.
For the sauce, chop the pumpkin flesh finely and cook until soft in 3 tablespoons of water with the sugar, vinegar and cinnamon stick. Remove cinnamon stick and stir in cream and sour cream. Puree until smooth. Season with salt and pepper. Chop pumpkin seeds finely and mix with the sauce. Sprinkle with the sesame seeds. Serve with the meatballs.
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