Meatballs in Spicy Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 959 mg | (24 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the meatballs
- 1 slice Toast (day-old)
- 3 Tbsps milk
- 400 grams Ground meat (mixed)
- 1 egg
- 1 generous pinch lemon zest
- salt
- peppers
- breadcrumbs (as needed)
- 400 milliliters Beef broth
- For the tomato sauce
- 800 grams Tomatoes
- 2 Red chili peppers
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- salt
- 1 pinch sugar
- peppers
Preparation steps
For the meatballs: soak bread in milk briefly. Combine with ground meat, egg and lemon zest and season with salt and pepper, knead well. Add enough breadcrumbs to make mixture is malleable and shape into small meatballs.
For the tomato sauce: blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice. Strain tomato seeds through a sieve and collect all juice. Rinse and chop chile peppers. Peel shallot and garlic and chop finely. Heat olive oil in a pan and saute shallot, chile pepper and garlic until translucent. Add tomato paste and tomatoes with their juice and simmer for about 20 minutes or until creamy. Season with salt, sugar and pepper.
Bring broth to a boil and add meatballs, reduce heat and simmer meatballs for about 5 minutes or until done.
Remove meatballs from broth with a slotted spoon and add to the sauce. Arrange on plates and serve.
