Ground Meat Dumplings with Béchamel and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 2 onions
- ½ l milk
- 2 slices Toast
- 2 Tbsps freshly chopped parsley
- 500 grams Ground beef
- salt
- freshly ground peppers
- 1 l Vegetable broth
- 2 bay leaves
- 10 grams butter
- 20 grams Pastry flour
- freshly grated Nutmeg
- lemon juice
- 2 tsps Caper
Preparation steps
For the rice: Rinse the rice and cook in boiling salted water for about 20 minutes, until al dente.
For the meatballs: Peel the onions and chop finely. Bring 1/2 of the onions to a boil with about 80 ml (approximately 1/3 cup) milk. Pour over the cubed bread and let stand for 5 minutes. Add the parsley and ground meat, season with salt and pepper and mix until combined. Form into small meatballs with wet hands.
Bring the stock and bay leaves to a boil, reduce the heat and simmer the meatballs for about 15 minutes.
For the sauce: Melt the butter and sweat the remaining onions until translucent. Sprinkle with the flour and cook until light golden brown and nutty. Slowly stir in the remaining milk and 300 ml of the meatball cooking liquid. Strain the sauce into a clean saucepan, bring to a boil, season with salt, pepper, nutmeg and lemon juice. Add the drained meatballs and capers and simmer over low heat for about 5 minutes. Arrange on serving plates with the rice.
Serve with a beet salad, if desired.
