Grilled Meatballs
Grilled Meatballs - Grilled Meatballs with Colorful Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,164 mg | (29 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the meatballs
- 500 grams mixed Ground meat
- 1 onion
- 20 grams butter
- 1 White roll (From the day before)
- ½ bunch parsley
- 1 egg
- ½ tsp marjoram
- 1 tsp Mustard
- 3 Tbsps olive oil
- salt
- peppers (from the mill)
- black Olives (for garnish)
- Lemon wedge (for garnish)
- For the potato and vegetables
- 500 grams floury potatoes
- salt
- Nutmeg
- 50 grams butter
- 200 grams chickpeas (Dose)
- 100 grams Peas (frozen)
- 1 Tbsp diced shallot
- ½ tsp chopped garlic cloves
- 50 milliliters Vegetable broth
- 100 milliliters milk
- lemon juice (to taste)
Preparation steps
For the meatballs peel onion, chop and sauté in butter in a saucepan. Soak bread in lukewarm water. Rinse parsley, shake dry and chop finely. In a bowl combine onion, parsley, bread, egg, and meat and mix well. Season with salt, pepper and marjoram. Form 8 patties from mixture. Brush with olive oil and cook on grill, turning periodically, for about 10 minutes.
Wash potato and and slice vegetables. Cut potatoes into pieces, mash and cook soft in slightly salted water. Meanwhile drain chickpeas. Sauté shallots with garlic in 1 teaspoon butter in a pan. Add chickpeas, peas and vegetable broth to pan and simmer on low heat for about 2 minutes then remove from heat.
Puree potato mash, remaining butter, milk, salt and nutmeg then add chickpeas and lemon juice to puree.
Serve meatballs with vegetable puree and garnish each with a piece of lemon and pickled olives.
