Ground Meat Vegetable Boats
Ground Meat Vegetable Boats - Cast off! With spicy ground beef on board, cooks can't miss
Healthy, because
Even smarter
Nutritional values
Something different from meatballs, but just as tasty. Above all, the kids get lots of crunchy vegetables that provide plenty of vitamins and fibre!
Ideal for children's birthday parties: Because they are served cold, the colourful "boats" can be prepared in advance. Simply cover them with aluminium foil and put them in a cool place until dinner.
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 118 mg |
Ingredients
- Ingredients
- 1 onion
- 1 lb potatoes
- 3 carrots (each about 100 grams)
- 1 ½ lbs mixed Ground meat
- 3 eggs
- 2 tsps dried Pizza herb
- salt
- peppers
- 3 large Tomatoes
- 3 red Bell pepper (each about 200 grams)
- 10 ozs Corn (box or carton, drained)
- 7 ozs Feta (9% fat)
Kitchen utensils
Preparation steps
Peel and dice the onion. Rinse potatoes and carrots, peel and grate coarsely on a box grater or in a food processor.
Squeeze the carrots and potatoes with your hands to drain excess moisture. Place vegetables in a large bowl.
Using the dough hook of a hand mixer, mix together the vegetables, eggs, ground meat and pizza herbs and season with salt and pepper.
Line a baking sheet with parchment paper. Place the meat mixture on the baking sheet, spreading evenly. Bake the dish in a preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) for 20 minutes.
Rinse tomatoes, cut out stems and dice the tomato. Rinse the bell peppers, cut in half and remove the seeds. Rinse the bell peppers again and dice one of the peppers into small cubes.
Cut the remaining two bell peppers into 10 wide strips. Place on a plate and cover with plastic wrap.
Drain the corn. Cut the feta cheese into small cubes. Mix together the chopped tomatoes, diced peppers, corn and feta cheese. Take the baking sheet out of the oven and spread the tomato mixture over the meat layer. Bake for another 10 minutes in the oven.
Remove the baking sheet from oven and let cool for about 30 minutes. Cut the beef and vegetable loaf into 10 equal pieces. Stick bell pepper strips on toothpicks and garnish each piece with a bell pepper "sail" before serving.
