Meatballs in Herb Sauce
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
494
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 1 egg
- 1 tsp dried marjoram
- 1 Tbsp hot Mustard
- 500 grams Ground veal
- breadcrumbs (as needed)
- salt
- peppers
- 2 Tbsps olive oil
- 1 shallot
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- 2 Tbsps freshly cut parsley
Preparation steps
1.
Peel garlic and chop finely. Add garlic to a bowl with the egg, marjoram, mustard and ground veal. Mix well and add enough breadcrumbs to make the mixture easily malleable. Season with salt and pepper and then shape into small balls. Fry in a pan in oil until golden brown, about 5 minutes, turning frequently.
2.
For the sauce, peel the shallot and chop finely. Melt butter in a pan, add shallot and cook until translucent. Sprinkle with the flour and pour in the wine, stirring constantly. Bring to a boil and stir in the cream, stirring constantly. Simmer until slightly creamy while stirring, 3-4 minutes. Finally, add the parsley and season with salt and pepper. Serve with the meatballs.
