Chicken Meatballs with Leeks and Grapes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 80.9 μg | (135 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the chicken meatballs
- 400 grams Chicken breasts
- 2 shallots
- 3 garlic cloves
- 1 egg
- 100 grams breadcrumbs
- salt
- freshly ground peppers
- 2 Tbsps sweet paprika
- 2 Tbsps chopped parsley
- 1 Tbsp chopped mint
- 1 Tbsp vegetable oil
- For the leeks and grapes
- 20 grams melted butter
- 1 Tbsp sugar
- 300 grams seedless dark Grape
- 500 grams Leeks
- 50 milliliters white wine
- 50 milliliters Grape juice
- salt
- peppers
Preparation steps
For the chicken meatballs: Rinse the chicken breast, pat dry and chop into very small cubes and transfer to a bowl. Peel and chop the shallots and the garlic and mix with the chopped chicken, the egg, the breadcrumbs, paprika, parsley and mint. Season with salt and pepper.
With moistened hands, shape the chicken mixture into 8-10 small meatballs. Heat the oil in a skillet and saute the meatballs until cooked through, 6-8 minutes.
For the leeks and grapes: Halve the leeks lengthwise and wash them well. In a skillet, melt the sugar with the butter and cook until caramelized. Add the grapes and the leeks and cook for 5 minutes, then add the white wine and the grape juice and simmer over medium heat until the leeks are tender and the grapes are soft, 5-10 minutes more. Season with salt and pepper and serve with the meatballs.
