Meatballs
Meatballs - Meatballs with Mashed Potatoes, Apple and Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 936 cal. | (45 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 162.8 μg | (271 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,601 mg | (40 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 23 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
