Curried Meatballs with Coconut Vegetables
Curried Meatballs with Coconut Vegetables - Coconut and curry--a match made in heaven
Nutritional values
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 157.6 μg | (263 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 29.2 μg | (65 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 216 mg | (227 %) | ||
| Potassium | 1,384 mg | (35 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the vegetables
- 300 grams Pineapple
- 2 red Bell pepper
- 300 grams Broccoli
- 200 grams soybean sprout
- 2 scallions
- 3 centimeters fresh ginger
- 2 garlic cloves
- For the meatballs
- 1 stale White roll
- 500 grams Ground turkey
- 1 egg
- salt
- freshly ground peppers
- Curry powder
- Additional ingredients
- 2 Tbsps soybean oil
- 400 milliliters Coconut milk
- soy sauce
Preparation steps
Preheat the oven to 100°C (approximately 210°F). Peel the pineapple and cut lengthwise into quarters. Remove the core and cut the flesh into small cubes. Rinse the vegetables. Cut the peppers into quarters, remove the seeds and cut into strips.
Coarsely chop the broccoli and thinly slice the scallions. Peel the ginger and garlic and finely chop. Tear the roll into bite-sized pieces and soak in lukewarm water. Squeeze bread to remove excess water.
Mix the ground meat with the pineapple cubes, egg, half of the ginger and the well-squeezed bread. Season with salt, pepper and curry powder. Shape the meat mixture into about 12 small meatballs and sauté in a skillet in hot oil until golden brown. Remove meatballs from skillet and keep warm in preheated oven.
Add the vegetables, garlic and remaining ginger to the skillet and sauté. Deglaze with coconut milk and simmer for about 10 minutes over medium heat. Season with pepper and soy sauce. Serve the meatballs with vegetables in a bowl and with cooked rice, if desired.
