Lamb and Feta Meatballs with Roasted Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,081 mg | (27 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the Feta Meatballs
- 600 grams Ground lamb
- 4 garlic cloves
- 1 onion
- 1 chili pepper
- 1 egg
- 1 tsp medium hot Mustard
- 3 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 100 grams Feta
- For the Roasted Vegetable Salad
- 1 small Eggplant
- 1 garlic clove
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 Zucchini
- 3 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 1 Tbsp lemon juice
- 1 generous pinch Mustard
- 1 pinch sugar
- Also
- 2 Tbsps vegetable oil (for cooking)
- 2 Tomatoes
- 50 grams black, pitted Olives
Preparation steps
Put the ground lamb in a bowl. Peel the garlic and onion and chop finely. Rinse the chili pepper, cut in half lengthwise, remove seeds and cut into very small cubes. Add the garlic, chili pepper, onion, egg, mustard and breadcrumbs to ground lamb, season with salt and pepper and knead well. Cut the feta cheese into 1-2 cm = (approximately 1 inch) cubes.
Form 8 meatballs from meat mixture, then press each flat. Put some feta cheese in the middle, pressing meat mixture around the feta cheese, until the cheese is completely covered.
For the roasted vegetable salad preheat the oven to 200°C = (approximately 400°F).
Rinse and dry the eggplant, cut into slices and sprinkle with salt. Peel garlic and chop finely. Rinse the bell peppers and zucchini and pat dry. Cut the bell peppers in half and remove seeds and ribs and cut into bite- size pieces. Cut the zucchini in half lengthwise and cut into slices. Pat dry the eggplant slices, halve or quarter them. Mix the vegetables with the garlic, sprinkle with 3-4 tablespoons of olive oil, season with salt and pepper and spread on a baking sheet. Add the sage and in preheated oven (middle shelf) bake about 15 minutes. Add the vinegar with lemon juice, mustard, salt, pepper and sugar. Remove the vegetables from the oven and leave to marinate. Sear the meatballs in hot oil on each side for 5-6 minutes. Meanwhile rinse the tomatoes, cut into quarters or eighths and with the olives mix in among vegetable salad. Serve together with the meatballs.
