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Meatballs
with Vegetables and Rosemary
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
442
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 3 small onions
- 3 carrots
- 1 stale White roll
- 2 sprigs rosemary
- 2 garlic cloves
- 500 grams mixed Ground meat
- 1 egg
- 1 tsp medium hot Mustard
- salt
- peppers (from the mill)
- 1 generous pinch ground Caraway
- 2 Tbsps clarified butter
- 150 milliliters Vegetable broth
Preparation steps
1.
Peel onions and carrots. Cut carrots into strips and onions into slices. Soak bread in lukewarm water then squeeze. Wash rosemary, shake dry and pluck off tips. Peel garlic and finely dice. Mix ground beef with bread, egg, mustard, salt, pepper and parsley. Form meatballs of about 70 grams. In a pan coated with butter, fry on both sides until brown and remove.
2.
To the same pan, add vegetables and rosemary, sear and deglaze with broth. Simmer for about 5 minutes, add meatballs into pan and serve with vegetables.
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