Lamb and Feta Meatballs with Tomato Sauce

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Lamb and Feta Meatballs with Tomato Sauce
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
675
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie675 cal.(32 %)
Protein51 g(52 %)
Fat42 g(36 %)
Carbohydrates21 g(14 %)
Sugar added1 g(4 %)
Roughage4.6 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.8 μg(4 %)
Vitamin E9.6 mg(80 %)
Vitamin K29.2 μg(49 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂1.1 mg(100 %)
Niacin20.4 mg(170 %)
Vitamin B₆0.5 mg(36 %)
Folate154 μg(51 %)
Pantothenic acid1.9 mg(32 %)
Biotin13.9 μg(31 %)
Vitamin B₁₂4.9 μg(163 %)
Vitamin C31 mg(33 %)
Potassium1,079 mg(27 %)
Calcium262 mg(26 %)
Magnesium78 mg(26 %)
Iron4.2 mg(28 %)
Iodine66 μg(33 %)
Zinc6.1 mg(76 %)
Saturated fatty acids16.6 g
Uric acid308 mg
Cholesterol255 mg
Complete sugar7 g

Ingredients

for
4
For the tomato sauce
150 grams Celery root
1 onion
2 garlic cloves
2 Tbsps olive oil
50 milliliters dry Red wine
500 grams crushed Tomatoes (canned)
1 pinch sugar
salt
freshly ground peppers
For the meatballs
1 day-old White roll
1 onion
1 garlic clove
vegetable oil (for frying)
2 eggs
2 Tbsps freshly chopped Basil
600 grams Ground lamb
breadcrumbs
salt
freshly ground peppers
300 grams Feta (diced)
Basil (for garnish)
How healthy are the main ingredients?
TomatoFetaolive oilBasilsugaronion

Preparation steps

1.

For the sauce, peel onion and garlic. Trim celery. Chop onion, garlic, and celery into small pieces. Cook in hot oil for 1-2 minutes. Deglaze with the wine, add the tomatoes and simmer, stirring occasionally, about 15 minutes. Season with sugar, salt and pepper.

2.

For the meatballs, soak roll in slightly warm water. Peel the onion and garlic, chop finely and sauté until translucent in 1 tablespoon oil. Remove from heat and let cool slightly. Add eggs, basil and squeezed-out roll to the ground lamb and optionally add breadcrumbs to make the mixture pliable and not too soft. Season with salt and pepper and shape into small balls. Make a well in each of the balls, and fill each with a little feta (use about 250 grams/approximately 8 ounces to fill all of the meatballs). Enclose feta with meatball mixture. Brown in hot oil until golden brown, 5-6 minutes. Arrange on the tomato sauce and serve sprinkled with the remaining feta and basil.

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