Meatballs
Healthy, because
Even smarter
Nutritional values
In contrast to beef, pork contains a considerable amount of arachidonic acid. This omega-6 fatty acid promotes the formation of messenger substances that promote inflammation in the body. Especially people with inflammatory diseases like skin problems, cardiovascular diseases, allergies or rheumatism should avoid the fatty acid as far as possible.
Arachidonic acid can also be converted from the omega-6 fatty acid linoleic acid in the body. To prevent this from happening, it is recommended that you eat many foods containing omega-3 fatty acids (such as linseed and fish), as these use the same enzymes for their conversion and can thus displace omega-6 fatty acids.
(Percentage of daily recommendation)
| Calorie | 740 cal. | (35 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 day-old White rolls
- 800 grams Ground meat (mixed)
- 3 sprigs parsley
- 1 onion
- 80 grams clarified butter (for cooking)
- 2 eggs
- 2 tsps hot Mustard
- salt
- freshly ground peppers
- 1 tsp dried marjoram
Preparation steps
Cut bread rolls into slices, place in a bowl and soak in some warm water.
Place ground meat in a bowl. Rinse parsley, shake dry, pluck off leaves and chop.
Peel onion and chop finely. Heat 1 tablespoon of clarified butter in a pan and saute onion until translucent. Cool slightly and combine together with squeezed bread, eggs, mustard, marjoram and parsley with ground meat, season with salt and pepper. Mix mixture well and shape into 8-12 meatballs.
Heat 2-3 tablespoons of butter in a pan and cook meatballs, few at a time, for about 4-5 minutes on one side on low heat. Turn over and cook for 4-5 minutes more. Prepare all meatballs in the same manner. Keep meatballs warm in preheated oven at 80°C (approximately 175°F).
If desired, serve with potato salad.
