Corn Meatballs
Corn Meatballs - Corn Meatballs with Roasted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the vegetables
- 400 grams Hokkaido pumpkin
- 2 Zucchini
- 1 size yellow onion
- 8 Cherry tomatoes
- For the meatballs
- 1 stale White roll
- 1 shallot
- 1 garlic clove
- olive oil
- ¼ bunch thyme
- 100 grams Corn (socket)
- 600 grams mixed Ground meat
- 1 egg
- salt
- peppers (from the mill)
- also
- Basil (for garnish)
Preparation steps
Wash pumpkin, quarters, remove seeds and cut flesh into small columns. Rinse zucchini and cut diagonally into slices 0.5 cm thick. Peel onion and cut into columns. Rinse and peel tomatoes.
For the meatballs soak bun in lukewarm water. Peel shallot and garlic, and finely dice both. Cook in a hot pan with 1 tablespoon oil until translucent. Rinse thyme, shake dry, chop and add leaves to pan. Drain corn. Squeeze bread and knead ground beef, onion mixture, corn, egg, salt and pepper into a dough. Form 8 small patties and fry at medium heat in 2 tablespoons oil until golden brown for about 10 minutes. Fry vegetables (except tomatoes) in olive oil in a pan for about 6 minutes. Add tomatoes and season with salt and pepper to taste.
Serve meatballs on a warm plate with vegetables and garnish with basil.
