Meatballs and Spaghetti
Nutritional values
(Percentage of daily recommendation)
| Calorie | 814 cal. | (39 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 979 mg | (24 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 350 grams Spaghetti
- For the meatballs
- 2 slices day old Toast
- 5 Tbsps Whipped cream
- 500 grams Ground meat
- 1 large egg
- salt
- freshly ground peppers
- Lemon peel
- 1 Tbsp chopped fresh parsley
- ½ Tbsp chopped fresh rosemary
- 1 pressed garlic clove
- butter
- For the tomato sauce
- 400 grams crushed Tomatoes
- 1 tsp Tomato paste
- 2 shallots
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp sugar
- parsley (for garnish)
Preparation steps
For the meatballs: Tear the bread into pieces, place in a bowl, pour the cream over and soak briefly. Add the ground beef, egg, garlic, parsley, rosemary and lemon zest to the bread and season with salt and pepper. Knead to combine and shape into small meatballs.
For the tomato sauce: Peel the shallots and garlic and chop finely. Heat the oil in a skillet and saute the shallots and garlic until translucent. Stir in the tomato paste and the tomatoes and simmer 20 minutes. Stir in the sugar and season the sauce with salt and pepper.
Cook the pasta according to package directions until al dente.
Heat the butter in a skillet and saute the meatballs on all sides until browned, 6-8 minutes.
To serve, drain the pasta, add the meatballs and sauce and toss to combine. Serve garnished with parsley.
