Meatballs
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
511
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 slices Toast
- 150 milliliters milk
- 1 onion
- 3 sprigs parsley
- 2 Tbsps butter
- 500 grams mixed Ground meat
- 2 eggs
- 1 Tbsp hot Mustard
- 1 tsp sweet ground paprika
- salt
- freshly ground peppers
- 2 Tbsps clarified butter (for sauteeing)
Preparation steps
1.
Soak the slices of toast with the milk. Peel the onion and finely chop. Rinse the parsley, shake dry, pluck and finely chop the leaves. Sauté with the onion in hot butter 3-4 minutes until translucent. Remove from pan and let cool. Squeeze the toast.
2.
Mix the ground meat with the eggs, the soaked toast, onions, mustard and paprika in a bowl. Season with salt and pepper and knead into an even mixture.
3.
Shape into (5-6 cm) (approximately 2 inch) meatballs and slowly cook 6-8 minutes in hot butter until golden brown, turning occasionally.
4.
Serve warm or cold.
