Meatball and Zucchini Skewers with Onion Dip and Currant Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 37.22 g | (38 %) | ||
| Fat | 16.92 g | (15 %) | ||
| Carbohydrates | 78.3 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.72 g | (19 %) |
| Vitamin A | 109.15 mg | (13,644 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.31 mg | (11 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 7.53 mg | (63 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 64.11 μg | (21 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 4.66 μg | (10 %) | ||
| Vitamin B₁₂ | 2.76 μg | (92 %) | ||
| Vitamin C | 46.55 mg | (49 %) | ||
| Potassium | 601.26 mg | (15 %) | ||
| Calcium | 154.31 mg | (15 %) | ||
| Magnesium | 31.78 mg | (11 %) | ||
| Iron | 5.58 mg | (37 %) | ||
| Iodine | 7.89 μg | (4 %) | ||
| Zinc | 5.63 mg | (70 %) | ||
| Saturated fatty acids | 5.01 g | |||
| Cholesterol | 131.8 mg |
Ingredients
- For the skewers
- 500 grams Ground beef
- 1 day-old White roll
- 1 Tbsp chopped shallots
- 1 garlic clove (pressed)
- 1 egg yolk
- salt
- freshly ground peppers
- 1 Tbsp parsley (finely chopped)
- vegetable oil
- 2 Zucchini
- 1 Tbsp lemon juice
- 1 Tbsp vegetable oil
- 1 Tbsp parsley (finely chopped)
- For the onion dip
- 2 red onions
- 250 grams Greek yogurt
- 2 Mango chutney
- salt
- freshly ground peppers
- For the currant sauce
- 4 Tbsps red Red currant jelly
- 125 milliliters Ketchup
- red Currants (for garnish)
Preparation steps
For the onion dip, peel the onions and dice. Mix the Greek yogurt with mango chutney and onions, and season with salt and pepper.
For the meatballs, soak the rustic roll in some water. Heat oil in a pan and saute the shallot and garlic in it until translucent. Add the sauteed shallot and garlic to the well-squeezed rustic rolls and mix in the ground beef, egg yolk and parsley. Season the beef mixture with salt and pepper, and form small meatballs from it.
For the zucchini, rinse, trim and cut the zucchini into finger thick slices. Mix together the lemon juice, oil and parsley, season with salt and pepper, and toss in the zucchini.
Thread the meatballs onto the skewers alternately with the zucchini slices. Brush with oil and grill on a hot grill until golden brown. (Or fry in a frying pan for about 5 minutes.)
For the currant sauce, heat the red currant jelly in a pan and stir in the ketchup. Garnish the sauce with red currants.
Serve the skewers with onion dip and currant sauce.
