Cucumber-Tomato Salad with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 360 mg | (9 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the meatballs
- ¼ onion
- ½ garlic clove
- 1 sprig parsley
- 200 grams mixed Ground meat
- salt
- freshly ground peppers
- 1 generous pinch medium hot Mustard
- 1 tsp grated Parmesan
- 1 Tbsp olive oil
- For the tomato and cucumber salad
- ¼ Cucumber
- 2 Tomatoes
- ¼ yellow Bell pepper
- 1 tsp chopped Basil
- 1 Tbsp olive oil (cold-pressed)
- 1 tsp apple cider vinegar
- salt
- freshly ground peppers
Preparation steps
For the meatballs, peel the onion and chop finely. Peel garlic and chop finely. Rinse the parsley, shake dry and chop. Mix the ground meat with the mustard, parsley, onion, garlic and Parmesan and season with salt and pepper.
From the ground meat mixture into small balls and fry until golden brown on all sides in a pan with oil. For the tomato and cucumber salad, peel the cucumber, cut in half, remove seeds and cut into small cubes. Rinse the tomatoes and bell pepper, cut in half, remove seeds and also cut into small cubes.
Mix the cucumber, bell pepper, tomatoes, basil, olive oil and apple cider vinegar and season with salt and pepper. Let stand for 5 minutes, then pour into small glasses and top each with 1 meatball. Serve as a small appetizer.
