Endive, Nectarine and Meatball Salad
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
445
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 herbs Endive
- 2 Nectarine
- 2 Tbsps butter
- 100 grams Whipped cream
- For the meatballs
- 300 grams Ground beef
- 1 bunch parsley
- 1 slice Toast
- 4 Tbsps Whipped cream
- 1 egg yolk
- 1 tsp Mustard
- 20 grams clarified butter
- salt
- peppers
Preparation steps
1.
Cut toast into cubes and soak in cream. Mix soaked toast with ground beef, egg yolks, salt and pepper to taste, and mustard. Rinse and finely chop parsley and mix into beef.
2.
Shape mixture into meatballs and fry in hot clarified butter on all sides, about 7 minutes. Halve endives lengthwise and cut out cores. Separate endives into individual leaves.
3.
Rinse nectarines, pat dry, cut in half, remove pits, and cut into thin wedges. Heat butter in a pan. Fry nectarines briefly, add endives and fry 2 minutes more. Deglaze with cream and season with pepper and salt.
4.
Let cool, then divide salad among plates and top with warm or cold meatballs.
