Meatballs in Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,282 mg | (32 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 12 g |
Ingredients
- meatballs
- 600 grams mixed ground meat
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 day-old White roll
- breadcrumbs
- 2 eggs
- 2 Tbsps parsley (chopped)
- 1 Tbsp spicy Mustard
- 1 Tbsp Ketchup
- vegetable oil (for cooking)
- salt
- freshly ground peppers
Preparation steps
For the tomato sauce: blanch tomatoes in cold water, rinse in cold water and peel. Quarter and remove seeds, dice.
Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic for a few minutes, add tomatoes and simmer for about 5-6 minutes. Season with sugar, salt and pepper. Rinse and shake dry oregano, pluck off leaves and chop half of leaves finely. Add chopped oregano to the sauce.
For the meatballs: soak bread in warm water.
Heat 1 tablespoon of oil in a pan and saute shallot and garlic for a few minutes, add chopped parsley and remove from heat, cool slightly. Add eggs, squeezed bread, ground meat and ketchup, season with mustard, salt and pepper. Mix well and add as much breadcrumbds as to make malleable mixture. Season to taste again. Shape small meatballs out of mixture and flatten slightly. Heat oil in a pan and cook meatballs, few at a time, for about 2-3 minutes per side or until golden brown. Arrange meatballs on plates and top with sauce. Garnish with remaining oregano and serve.
