Hashbrowns with Meatballs
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 41.7 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the meatballs
- 500 grams Ground veal
- 1 onion
- 3 Tbsps chopped parsley
- 200 grams white bread (day-old)
- 3 eggs
- 20 grams butter
- 1 Tbsp vegetable oil
- salt
- peppers
- For the hash browns
- 700 grams waxy potatoes
- 4 Tbsps butter
- 1 Tbsp vegetable oil
- 1 bunch Arugula
- ½ bunch thyme
- 250 grams Cherry tomatoes
- For the dip
- 1 bunch scallions
- 250 grams Cream quark (40% fat)
- salt
- peppers
Preparation steps
1.
For the meatballs: Soak bread in lukewarm water. Peel onion and chop finely. Mix together meat, eggs, parsley, bread, salt and pepper. Form little meatballs and fry in hot butter and oil on all sides.
For the hashbrowns: Peel potatoes and grate finely. Heat butter and oil in a pan. Place small piles of grated potato in the pan and fry on each side for about 4 minutes until golden brown.
2.
Rinse tomatoes and cut in half. Rinse arugula and dry. Place a hashbrown on top of arugula leaves on a plate. Skewer with a meatball and a few tomatoes. Garnish with thyme and serve with dip.
For the dip: Rinse and trim scallions and cut diagonally into thin rings and mix with cream quark and salt and pepper to taste.
