Coucous Meatballs with Yogurt Dip
(2 votes)
(2 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1615
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,615 cal. | (77 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 155 g | (134 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 80.5 mg | (671 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 100 grams instant Couscous
- 140 milliliters Vegetable broth
- 400 grams mixed Ground meat
- 1 egg
- 3 Tbsps breadcrumbs
- 50 grams Pine nuts
- 2 Tbsps finely chopped mint
- salt
- freshly ground peppers
- 500 grams vegetable oil (for frying)
- For the dip
- 300 grams Natural yogurt
- 2 Tbsps Crème fraiche
- ½ tsp honey
Preparation steps
1.
For the meatballs, boil broth, pour over couscous in a bowl and let soak for about 10 minutes. Fluff couscous mixture with a fork, mix in ground meat, egg, bread crumbs, pine nuts and and half of the mint and season with salt and pepper.
2.
Form meat mixture into meatballs about 2 tablespoons each. Heat oil in a saucepan and fry meatballs until golden brown. Remove meatballs from oil with a slotted spoon and drain on paper towels. For the dip, mix yogurt, creme fraiche, honey and remaining mint and season with salt, pepper and lemon juice. Arrange meatballs on plates and serve with the dip.
