Meatballs

with Mashed Potatoes, Apple and Cabbage
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Meatballs

Meatballs - Meatballs with Mashed Potatoes, Apple and Cabbage

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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
936
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie936 cal.(45 %)
Protein34 g(35 %)
Fat67 g(58 %)
Carbohydrates50 g(33 %)
Sugar added2 g(8 %)
Roughage7.7 g(26 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E13 mg(108 %)
Vitamin K162.8 μg(271 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin17.1 mg(143 %)
Vitamin B₆0.9 mg(64 %)
Folate82 μg(27 %)
Pantothenic acid1.8 mg(30 %)
Biotin18.1 μg(40 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C102 mg(107 %)
Potassium1,601 mg(40 %)
Calcium135 mg(14 %)
Magnesium96 mg(32 %)
Iron5 mg(33 %)
Iodine20 μg(10 %)
Zinc6.2 mg(78 %)
Saturated fatty acids25.2 g
Uric acid221 mg
Cholesterol167 mg
Complete sugar23 g

Ingredients

for
4
Ingredients
600 grams floury potatoes
salt
For the meatballs
1 shallot
1 garlic clove
4 Tbsps vegetable oil
500 grams mixed Ground meat
1 egg
2 Tbsps breadcrumbs
2 Tbsps freshly chopped parsley
1 Tbsp Mustard
2 Tbsps Ketchup
salt
peppers (from the mill)
For the cabbage-apple-vegetable
400 grams Green cabbage
2 Apple
2 shallots
100 grams Bacon
2 Tbsps vegetable oil
2 Tbsps freshly chopped parsley
For the mashed potatoes
2 Tbsps butter
100 milliliters milk
Nutmeg
How healthy are the main ingredients?
potatoKetchupMustardparsleysaltshallot

Preparation steps

1.

Peel potatoes and boil in salted water until done, about 30 minutes. Meanwhile peel shallot and garlic, chop finely and sauté in 1 tablespoon oil. Mix ground beef in a bowl with remaining ingredients and knead well. If dough is too soft, add some breadcrumbs. Season with salt and pepper to taste.

2.

Form small balls with damp hands. For the cabbage-apple-vegetable, brush cabbage brush, core and chop cabbage finely. Peel apples, quarter, core and cut flesh into slices. Peel shallots and chop finely.

3.

Fry cabbage, shallots and bacon in a hot saucepan coated with oil. Deglaze with vegetable broth, cover and simmer about 10 minutes. Add apple slices and simmer for another 10 minutes. Add parsley and season with salt, pepper and nutmeg to taste. Melt butter in a skillet and fry meatballs around brown.

4.

Drain potatoes, allow water to evaporate and press through a potato ricer. With a wooden spoon, stir together butter and hot milk to create a loose puree, adding more milk as needed. Season with salt and nutmeg. Place puree with white cabbage and meatballs on warm plates and serve immediately.

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