Lamb Meatballs with Green Bean Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 76.4 μg | (127 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 902 mg | (23 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Rinse and trim the beans and cut into pieces. Blanch in a pot of heavily salted boiling water about 10 minutes. Drain, rinse under cold water and drain well.
Peel the onions and chop finely. In a saucepan, bring the broth, vinegar and about 2/3's of the onions to a boil. Season with salt and pepper and pour over the beans.
Soak the bread in water. Rinse the savory, pat dry and chop.
Squeeze the bread to get rid of excess moisture and place in a bowl with the remaining onions and thyme, season with salt and pepper and shape into 12 small meatballs. Heat 3 tablespoons of oil in a skillet and saute the meatballs until cooked through, about 8 minutes.
Add the savory and remaining oil to the beans. Crumble the feta into the bowl, season with salt and pepper, mix and serve. Serve the beans with the lamb meatballs.
