Meatball Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the meatballs
- 1 stale White roll
- 1 onion
- 500 grams mixed Ground meat
- 1 egg
- 1 Tbsp Mustard
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the mashed potatoes
- 1 small, red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 1 bunch scallions
- 1 Tbsp vegetable oil
- 1 packet Instant mashed potato (with milk)
- 50 grams grated Gouda
- butter (for the pan)
- breadcrumbs (for the pan)
- For the garnish
- thyme
Preparation steps
For the meatballs, soak the bread in water. Peel and dice the onion.
Mix the ground meat, onion, egg, mustard, well-squeezed bread and season with salt and pepper. Mix until smooth.
With damp hands, form small meatballs. Heat the oil and cook the meatballs briefly.
For the potatoes, rinse the peppers, halve and remove the seeds and ribs. Finely chop half of each pepper and cut the remaining into strips. Rinse and finely chop the scallions. Heat the oil. Saute the diced peppers and scallions for 5 minutes. Remove from the heat. Briefly saute the pepper strips in the hot pan.
Prepare the mashed potatoes according to the package instructions. Stir in the cheese and pepper-scallion mixture.
Grease a baking dish with butter and sprinkle with breadcrumbs. Pour in the mashed potatoes and smooth.
Press the meatballs into the potatoes. Place the pepper slices between the meatballs.
For the sauce, mix the eggs, milk, thyme and season with salt and pepper. Pour over the meatballs.
Bake for about 45 minutes at 180°C (approximately 350°F). Serve immediately, garnished with thyme.
