Five-spice and Feta Meatballs with Fresh Pineapple
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 464 mg | (12 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 White roll
- 1 bunch scallions
- 100 grams Feta (crumbled)
- 750 grams mixed Ground meat
- 2 eggs
- 2 Tbsps Chinese 5 spice powder
- salt
- freshly ground pepper
- vegetable oil
- 5 slices Pineapple
Preparation steps
1.
Soak bread in lukewarm water. Rinse scallions, shake dry and finely chop. Finely crumble feta. In a large bowl, mix ground meat, eggs, Chinese five-spice, scallions, and feat, then season with salt and pepper. Squeeze excess water from bread and mix into ground meat mixture, until smooth. With damp hands, shape meat mixture into meatballs, about the size of a tennis ball. Heat oil in a nonstick pan and fry meatballs on all sides about 8-10 minutes. Cut pineapple into chunks. With a toothpick, secure a pineapple chunk on each meatball. Arrange in paper serving cups, if desired.
