Meatballs and Warm Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 856 cal. | (41 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 60 μg | (100 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,423 mg | (36 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 31.3 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 304 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 stale White roll
- 1 onion
- 1 garlic clove
- 4 Tbsps clarified butter
- 800 grams mixed Ground meat
- 2 eggs
- 1 tsp sharp Mustard
- 1 tsp dried marjoram
- breadcrumbs (as needed)
- salt
- freshly ground peppers
- 2 carrots
- 250 grams green Asparagus
- 250 grams Kohlrabi
- 2 Tbsps butter
- 100 milliliters dry white wine
- 200 milliliters Vegetable broth
- 100 grams Cherry tomatoes
- 60 milliliters Whipped cream
- 2 Tbsps freshly chopped parsley
- Red pepper flakes
Preparation steps
Soak the rolls in some lukewarm water. Peel the onion and garlic, and finely chop. Sweat in 1 tablespoon of hot melted butter until translucent. Remove from the heat and let cool. Mix the ground meat with the eggs, and add with the mustard and the onion mixture into a bowl. Add the squeezed and shredded bread and the marjoram, and knead everything together until it becomes easily workable. Add breadcrumbs as needed. Season with salt and pepper. Shape into 12 meatballs.
Put the remaining butter in a large, hot frying pan and fry the meatballs for 1-2 minutes, until brown. Flip and fry on the other side for 1-2 minutes, until brown. Reduce heat and fry for another 4-5 minutes on both sides.
Peel the carrot peel and slice slightly diagonally. Peel the bottom third of the asparagus and cut the spears diagonally into pieces. Peel the kohlrabi and cut into pieces. Sauté everything together in 1 tablespoon of hot butter for 1-2 minutes, until translucent. Season with salt and pepper and deglaze the pan with the wine and the broth. Cook until tender, 3-4 minutes. Rinse and halve the tomatoes. Add into the vegetables, bring back to a simmer, and use a skimmer to lift the vegetables together from the bottom. Add the cream to the liquid and let boil down to about half. Stir the remaining butter with the parsley. Season to taste and drizzle over the vegetables. Place the meatballs on top and serve, sprinkled with red pepper flakes.
