Green Bean Salad with Seared Meatballs

0
Average: 0 (0 votes)
(0 votes)
Green Bean Salad with Seared Meatballs
share Share
print
bookmark_border Copy URL
Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
567
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie567 kcal(27 %)
Protein40.89 g(42 %)
Fat28.95 g(25 %)
Carbohydrates39.26 g(26 %)
Sugar added0 g(0 %)
Roughage3.05 g(10 %)
Vitamin A203.36 mg(25,420 %)
Vitamin D1 μg(5 %)
Vitamin E3.64 mg(30 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.42 mg(38 %)
Niacin13.33 mg(111 %)
Vitamin B₆0.76 mg(54 %)
Folate65.58 μg(22 %)
Pantothenic acid1.6 mg(27 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂1.92 μg(64 %)
Vitamin C77.07 mg(81 %)
Potassium683.62 mg(17 %)
Calcium275.1 mg(28 %)
Magnesium59.98 mg(20 %)
Iron5.21 mg(35 %)
Iodine15.29 μg(8 %)
Zinc3.98 mg(50 %)
Saturated fatty acids7.1 g
Cholesterol139.5 mg

Ingredients

for
4
For the meatballs
1 onion
1 small zucchini
500 grams Ground meat (beef)
1 egg
½ bunch parsley
50 grams freshly grated Parmesan
salt
freshly ground peppers
vegetable oil (for cooking)
For the bean salad
700 grams green Beans
1 onion
½ bunch parsley
2 Tbsps Vinegar
salt
freshly ground peppers
4 Tbsps vegetable oil
2 Red Bell pepper
How healthy are the main ingredients?
Parmesanparsleyonionzucchinieggsalt

Preparation steps

1.

For the green bean salad: Rinse the green beans, trim and halve or quarter. Cook in salted water over medium heat for about 12 minutes, until al dente. Shock in ice water and then drain.

2.

Peel the onion and finely chop. Rinse the parsley, pluck the leaves and finely chop. Set some aside for garnish and toss the rest with the onion, vinegar and oil. Season with salt and pepper. 

3.

Rinse the peppers, remove the stems, seeds and pith and cut into thin strips. Add to the vinaigrette along with the green beans and toss to combine. 

4.

For the meatballs: Peel the onion and finely chop. Rinse the zucchini and finely grate. Rinse the parsley, pluck the leaves and finely chop.

5.

Mix the ground beef with the egg, onion, zucchini, parsley and Parmesan. Season with salt and pepper.

6.

Shape into small meatballs. 

7.

Heat the oil in a large frying pan over medium heat and sear the meatballs until golden brown on all sides. Serve with the salad.