Chicken Meatballs with Cucumber Salad
Chicken Meatballs with Cucumber Salad - Cutlets with a difference: The light version of the classic is as tasty as it looks.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 148 mg |
Ingredients
- Ingredients
- 2 scallions
- 2 Tbsps Canola oil
- 1 White roll (day-old)
- 600 grams Chicken breasts
- 1 egg
- 1 tsp medium hot Mustard
- salt
- peppers
- 1 large Cucumber
- 4 stalks parsley
- 300 grams Cherry tomatoes
- 100 grams black pitted Olives
- 2 Tbsps olive oil
- 2 Tbsps White vinegar
- 1 lemon
Preparation steps
Rinse, trim and cut scallions crosswise into thin rings. Heat 1 tablespoon canola oil in a frying pan over medium heat. Fry scallions until translucent. Remove pan from heat and let cool.
Soak roll in lukewarm water.
Meanwhile, rinse chicken breast fillet with cold water. Pat dry and cut into large cubes. Grind chicken through the fine holes of a meat grinder. (Alternatively, very finely chop.)
In a bowl, mix ground chicken with scallions, egg, bun (squeezed to remove liquid) and mustard. Season with salt and pepper and form mixture into 12 small meatballs.
Heat the remaining canola oil in a pan over medium heat. Fry meatballs until golden-brown, 3-4 minutes. Reduce heat and cook meatballs until cooked through, about 5 minutes.
Meanwhile, rinse cucumber and cut into 1-cm (approximately 1/2-inch) cubes. Rinse parsley, shake dry and chop leaves.
Rinse tomatoes and cut into wedges. In a bowl, mix tomatoes with olives, parsley, cucumber, olive oil and vinegar. Season with salt and pepper.
Rinse lemon with hot water, pat dry and cut into quarters. Divide salad and meatballs among 4 plates and garnish each with a lemon wedge.
