Large Meatballs
Large Meatballs - Delicious home cooking made easy
Healthy, because
Even smarter
Nutritional values
With broth instead of oil or mayonnaise, this potato salad is twice as light: easy to prepare and pleasantly low-fat. But that's not all - thanks to the fresh ingredients, it also contains considerable amounts of vitamin C, B vitamins, iron and zinc.
Are you a garlic fan? Go ahead - it won't hurt if you mix 1-2 more cloves, pressed through, into the minced meat dough! Alternatively, you can add 1-2 tablespoons of freshly chopped parsley leaves and 2 teaspoons of mustard to the minced meat mixture. This makes the meatballs even more aromatic!
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 10.7 μg | (357 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,821 mg | (46 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 317 mg | |||
| Cholesterol | 235 mg |
Ingredients
- Ingredients
- 400 grams small potatoes
- 1 bunch Radish
- 1 Cucumber
- 1 bunch Chives
- 2 small onions
- 400 grams Ground sirloin (or ground chuck)
- 1 egg
- 2 Tbsps Oats
- 1 Tbsp Quark
- peppers
- salt
- 2 tsps Canola oil
- 250 milliliters Vegetable broth
- 1 Tbsp Herb vinegar
Kitchen utensils
Preparation steps
Scrub potatoes thoroughly, cover with water in a pot and bring to a boil. Cover and cook until potatoes are knife-tender, about 20 minutes.
Meanwhile, rinse radishes, wipe dry and cut into slices.
Peel cucumber, halve lengthwise and remove seeds with a spoon. Cut cucumber into slices.
Rinse chives, shake dry and cut into rings.
Peel onions and grate on a box grater into a bowl.
Add ground sirloin, egg, oats and quark to the onions and season with pepper. Mix to combine and shape mixture into 4 meatballs with moistened hands.
Heat the oil in a non-stick pot over low heat and cook the meatballs until browned all over. Heat the broth in a small pot.
Drain the potatoes and rinse under cold water. Peel the potatoes (spear with a fork and pull off the skin with a small knife). Cut the potatoes into slices directly over a bowl and pour the hot broth over the potatoes.
Add the vinegar to the potatoes along with the cucumber slices, radishes and chives. Mix to combine, season with salt and pepper and serve with the meatballs.
