Meatballs in Tomato Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,278 mg | (32 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Tomatoes
- 2 onions
- 150 grams Celery root
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 Tbsp lemon juice
- 1 day-old White roll
- 500 grams Ground meat (beef)
- 1 egg
- 1 generous pinch lemon zest (organic)
- 1 Tbsp breadcrumbs
- 1 Tbsp finely chopped Dill
Preparation steps
1.
Scald the tomatoes, rinse in cold water, peel, quarter, core and dice finely. Peel the onions, celery and garlic and chop finely. Sauté together in a hot pot in the oil until translucent. Pour in the broth and mix in tomatoes. Season with salt, pepper, sugar and lemon juice and simmer gently for about 10 minutes.
2.
Meanwhile, soak the roll in lukewarm water. Knead the ground beef in a bowl with the expressed roll, egg, the lemon zest and breadcrumbs, then season with salt and pepper. Form the mixture into small balls. Add the sauce and leave over low heat with lid closed for 10-15 minutes until done. Stir occasionally and pour in broth as needed.
3.
Before serving, garnish with the dill. Serve with couscous as desired.
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