Greek-Style Meatballs with Tomato Sauce
Greek-Style Meatballs with Tomato Sauce - Kofta, or seasoned Greek-style meatballs, are enhanced by a rich tomato sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the tomato sauce
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 50 milliliters dry white wine
- 500 grams crushed Tomatoes (from a can)
- 2 Tbsps chopped Fresh herbs (oregano and thyme)
- 1 pinch sugar
- salt
- freshly ground peppers
- For the meatballs
- 1 stale White roll
- 1 onion
- 1 garlic clove
- vegetable oil (for sautéeing)
- 1 egg
- 2 Tbsps chopped fresh parsley
- 600 grams Ground lamb
- breadcrumbs (as needed)
- salt
- 1 pinch Ground cinnamon
- freshly ground peppers
Preparation steps
For the sauce: Peel the onion and garlic and finely chop. Sauté 1-2 minutes in hot oil until translucent. Deglaze with the wine, add the tomatoes and simmer gently, about 10 minutes, stirring occasionally. Stir in the herbs and season with sugar, salt and pepper.
For the meatballs: Soak the bread in lukewarm water. Peel the onion and garlic, finely chop and sauté in 1 tablespoon oil until translucent. Remove from heat and let cool slightly. Squeeze the bread and tear into bite-sized pieces. Mix with the egg, parsley, ground lamb and breadcrumbs as needed so the mixture is easy to work with and not too soft. Season with salt, cinnamon and pepper, shape into small meatballs and cook in hot oil about 5-6 minutes or until browned.
Arrange meatballs over the sauce on a serving plate and garnish with fresh herbs.
Serve with cooked rice, if desired.
