Meatballs and Vegetables Au Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 red onions
- 2 garlic cloves
- 400 grams (approximately 14 ounces) Ground beef
- 60 grams (approximately 2 ounces) Quark
- cayenne pepper
- salt
- 600 grams (approximately 22 ounces)red paprika
- 1 can Kidney beans
- 1 can Corn
- 1 lg can 800grams (apapproximately 28 ounces) peeled Tomatoes
- ½ tsp ground cilantro
- 50 grams (approximately 1 3/4 ounces) Cheddar cheese (grated)
Preparation steps
Finely chop onions and garlic. In a bowl, mix together the meat, Quark, cayenne and salt and knead well. With moistened hands, form the mixture into 32 small meatballs. Heat oil in a large nonstick skillet and saute the meatballs in batches until lightly browned. Lift the meatballs from the pan reserving the fat.
Preheat the oven to 200°C (approximately 390°F). Rinse and halve peppers, remove the seeds and ribs and cut into strips. Sauté the peppers in the remaining fat from the meatballs. Meanwhile drain the corn and beans, rinse off the beans and drain again. Coarsely chop the tomatoes. Divide the beans, corn, peppers and the onion mixture among 4 ovenproof pans, sprinkle with salt, pepper and coriander. Arrange the meatballs on top, sprinkle with cheese and bake until the meatballs are firm, the vegetalbes are tender and the cheese has melted, 25-30 minutes. Serve hot.
