Meatball and Tomato Skewers
(1 vote)
(1 vote)
Meatball and Tomato Skewers - Great finger food for an evening with friends.
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
287
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 day-old White roll
- 1 small onion
- parsley
- 400 grams Ground steak (for tartar)
- 2 eggs
- 3 Tbsps breadcrumbs (30 grams)
- salt
- peppers
- 2 Tbsps Canola oil
- 1 tsp honey
- 3 Tbsps Worcestershire sauce
- 2 Tbsps Chili sauce
- 250 grams Cherry tomatoes
- For serving
- Toothpick (or wooden sticks)
Preparation steps
1.
Soak roll in water. Peel onion and chop very finely. Rinse the parsley, shake dry and chop leaves.
2.
Squeeze roll and mix with onion, parsley, ground beef, eggs and breadcrumbs. Season with salt and pepper and knead to form a homogeneous dough. From the dough into small meatballs.
3.
Heat oil in a pan. Working in batches, fry meatballs until golden brown, 1-2 minutes. Remove from pan and drain on paper towels.
4.
Heat honey with Worcestershire sauce and chili sauce in a small pan. Toss meatballs in sauce and let simmer over low heat for about 3 minutes.
5.
Rinse tomatoes. Skewer each meatball with 1 tomato on a toothpick and arrange on a platter.
