Meatball Sandwiches with Tomato Sauce
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the meatballs
- 1 slice stale Toast
- 3 Tbsps Whipped cream
- 1 onion
- 1 Tbsp olive oil
- 500 grams mixed Ground meat
- 1 egg
- 1 Tbsp chopped fresh parsley
- Lemon peel
- salt
- freshly ground peppers
Preparation steps
For the meatballs: Pour the cream over the toast slices and soak briefly. Peel the onion, finely chop and sauté in hot oil until translucent. Combine the ground meat, egg, parsley, the soaked bread, onion and lemon zest in a bowl and season with salt and pepper. Knead well and shape mixture into small meatballs.
For the tomato sauce: Peel the shallot and garlic and finely chop. Sauté in hot olive oil in a skillet until translucent, add the tomatoes and simmer for about 10 minutes, stirring occasionally. Add a little water, if necessary. Season with salt, pepper and sugar. Add the meatballs to the sauce, cover and let stand for about 10 minutes.
Cut the baguette into four pieces and halve each piece horizontally. Spoon the meatballs and sauce evenly on bottom halves and sprinkle with basil. Top with remaining halves and serve.