Meat and Lentil Meatballs
Meat and Lentil Meatballs - Reinterpretation of popular meatballs: With more bite and spice
Healthy, because
Even smarter
Nutritional values
One serving provides one and a half times the daily amount of vitamin C recommended by nutritionists. This is how we boost our immune system by increasing the activity of the defence cells. Connective and bone tissue also benefit from the water-soluble vitamin.
You can season the mince with curry powder if you don't like cumin, and instead of Ajwar just use ketchup if you don't want to buy a whole glass because of 2 tablespoons.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 95.6 μg | (159 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.11 mg | (39 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 ¼ cups Vegetable broth
- 5 ozs Red lentils
- 2 small red Bell pepper (a 150 grams)
- 2 small yellow Bell pepper (a 150 grams)
- 2 little green Bell pepper (about 150 grams)
- 1 Zucchini (about 250 grams)
- 5 ozs mixed Ground meat
- 1 egg
- salt
- peppers
- 1 pinch ground Cumin
- ground paprika (hot)
- 2 Tbsps Ajvar
- ½ bunch Chives
- 1 Tbsp Tomato paste
Kitchen utensils
Preparation steps
Peel onion, halve and cut into small dice. Peel and chop garlic.
Boil 200 ml (approximately 3/4 cup) vegetable stock in a pot. Add lentils, onion and garlic, bring to a boil, cover and cook for 8-10 minutes over low heat. Then, remove lid and continue to cook until the broth has evaporated. Allow to cool.
Meanwhile, halve the bell peppers, remove seeds, rinse and cut into long strips. Rinse zucchini, trim and cut into about 5 cm (approximately 2-inch) long strips.
Mix ground meat, egg and cooled lentils in a bowl with the dough hook of a hand mixer. Season with salt, pepper, cumin and paprika.
With moistened hands shape mixture into12 equal balls. Bring a wide pot of salted water to a boil and cook the meatballs in the barely boiling water over very low heat for about 10 minutes.
Boil remaining vegetable broth in a large, deep skillet. Add bell peppers, cover and cook for 8 minutes.
Add zucchini strips and ajwar and cook covered for another 5 minutes.
Meanwhile, rinse the chives, shake dry and cut into small rings.
Stir tomato paste into the bell peppers. Season with salt, pepper and paprika. Fold in chives and place on a platter.
Take the meatballs from the pot with a slotted spoon and allow to drain. Serve on the peppers.
