Iberian Meatballs

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Iberian Meatballs
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
846
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie846 kcal(40 %)
Protein35.39 g(36 %)
Fat47.65 g(41 %)
Carbohydrates48.56 g(32 %)
Sugar added0 g(0 %)
Roughage6.61 g(22 %)
Vitamin A238.8 mg(29,850 %)
Vitamin D0.13 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.3 mg(27 %)
Niacin16.38 mg(137 %)
Vitamin B₆1.06 mg(76 %)
Folate96.7 μg(32 %)
Pantothenic acid1.28 mg(21 %)
Biotin12.86 μg(29 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C41.02 mg(43 %)
Potassium1,193.89 mg(30 %)
Calcium166.09 mg(17 %)
Magnesium76.01 mg(25 %)
Iron6.53 mg(44 %)
Iodine1.9 μg(1 %)
Zinc5.86 mg(73 %)
Saturated fatty acids9.92 g
Cholesterol86.75 mg

Ingredients

for
4
For the sauce
35 ounces ripe tomatoes
2 tablespoons olive oil
1 onion (chopped)
cup sherry
salt
peppers
For the meatballs
1 cup fresh, white breadcrumbs
6 tablespoons sherry
4 tablespoons Pine nuts
18 ounces ground Beef
1 large onion (chopped)
1 clove garlic (chopped)
1 ¾ ounces Olives (pitted and chopped)
1 pinch ground Cumin
2 tablespoons flour
2 bay leaves
6 tablespoons olive oil
How healthy are the main ingredients?
tomatoBeefPine nutsolive oilOliveolive oil

Preparation steps

1.
For the sauce: put the tomatoes into boiling water for a few seconds, then skin, halve, deseed and dice.
2.
Heat the oil in a frying pan and cook the onion until soft. Add the tomatoes, cover and simmer for about 20 minutes, stirring frequently.
3.
Add the sherry and season to taste with salt and pepper.
4.
For the meatballs: mix the breadcrumbs with the sherry and leave to stand for 10 minutes.
5.
Toast the pine nuts in a dry frying pan.
6.
Add the meat, pine nuts, onion, garlic and olives to the breadcrumbs and season to taste with salt and pepper. Add the cumin and mix well to produce a shapeable mixture. Shape into small balls and roll in the flour.
7.
Heat the olive oil in a frying pan with the bay leaves and fry the meatballs on all sides over a fairly high heat until cooked through.
8.
Place the meatballs on plates and serve the sherry sauce separately.