Meatball and Mozzarella Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,499 cal. | (71 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 182 g | (121 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,401 mg | (35 %) | ||
| Calcium | 341 mg | (34 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 2 onions
- 5 Tbsps olive oil
- 400 grams Tomatoes (canned)
- salt
- peppers
- 2 Tbsps Ketchup
- 1 tsp dried oregano
- 1 garlic clove
- 1 egg
- 1 tsp dried marjoram
- 1 Tbsp sharp Mustard
- 500 grams ground pork
- breadcrumbs (if needed)
- 4 Baguette
- 2 scoops Mozzarella (125 g)
- 4 Tbsps grated Parmesan
- 2 Tbsps fresh oregano
Preparation steps
Peel onion and cut into rings. Cook onions in 1 tablespoon oil until translucent. Add tomatoes and season with salt, pepper, ketchup and oregano. Simmer, uncovered until sauce is slightly thickened, about 15 minutes.
Peel and finely chop garlic. In a bowl, combine garlic with egg, marjoram, mustard and ground pork. Mix well. Add bread crumbs as needed to make mixture malleable. Season with salt and pepper. Shape mixture into 12 small meatballs.
In a hot pan, fry meatballs in remaining oil until golden-brown on all sides, about 10 minutes.
Preheat the oven to 220°C (approximately 425°F). Halve baguette rolls crosswise. Drain mozzarella and cut into slices. Lay mozzarella slices on the bottom halves of rolls. Place on a baking sheet, along with top halves. Bake until cheese has melted and the top halves of rolls are slightly crispy, about 5 minutes.
Divide the sauce and meatballs over the bottom halves of rolls and sprinkle each with 1 tablespoon Parmesan and a few oregano leaves. Serve immediately.
