Feta Stuffed Meatballs with Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Flatbread
- 2 garlic cloves
- 1 onion
- 1 Tbsp butter
- 2 Tbsps chopped Chervil
- 500 grams (approximately 18 ounces) Ground beef
- ½ tsp dried oregano
- ¼ tsp ground Cumin
- salt
- freshly ground peppers
- 100 grams (approximately 3 1/2 ounces) Feta
- 2 Tbsps olive oil
- 4 onions
- 1 Cucumber
- 2 Tbsps chopped Chervil
- juice of lemons
- salt
- freshly ground peppers
- 4 tsps Tabasco sauce (green)
- 2 tsps honey
- fine lemon zest
Preparation steps
Tear about 100 grams ((approximately 3 1/2 ounces)) of pita into pieces and soak in lukewarm water to soften. Peel garlic and onion, chop finely. Heat butter in a skillet and cook onion and garlic until translucent. Set aside and let cool slightly.
Squeeze the soaked bread and add the ground beef, garlic,
onions, parsley, oregano, cumin, salt and pepper and knead to combine.
Crumble the feta. With moistened hands form 12 round meatballs. Dividing evenly push the feta cheese into the center of each meatball and close the meat around it.
In a pan heat the olive oil and saute the meatballs until cooked through, about 8 minutes.
Arrange the meatballs on plates on top of slices of tomato, round flat breads and a cucumber-onion salad (recipe follows).
Peel the onions and chop. Halve cucumbers lengthwise, scoop out and discard seeds and dice. Combine onion, cucumber, parsley, lemon juice, salt, pepper, honey and Tabasco and let stand about 30 minutes for flavors to blend. Garnish with lemon peel strips.
