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Chicken meatballs with tomato sauce
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
Calories:
249
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts
- 2 Tbsps freshly chopped parsley
- 1 egg
- ½ tsp lemon zest (organic)
- 2 Tbsps White bread crumbs
- salt
- peppers
- Nutmeg (freshly grated)
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 100 milliliters Red wine
- 350 grams crushed Tomatoes
- 2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
Preparation steps
1.
Rinse chicken, pat dry and ground finely in a meat grinder. Place in a bowl and mix well with parsley, egg, lemon zest and breadcrumbs to make malleable mixture. Season with salt, pepper and nutmeg and shape into small meatballs.
2.
Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic until translucent. Add tomato paste and saute briefly, add wine and simmer briefly. Add tomatoes and simmer for about 15 minutes or until sauce thickens.
3.
Cook meatballs in boiling salted water for about 10 minutes or until ready.
4.
Add herbs to the sauce and season with salt and pepper. Spread sauce on plates and top with meatballs, serve.
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