Meatballs in Tomato Sauce with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 58.7 μg | (98 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,311 mg | (33 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 8 Tomatoes
- 1 onion
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- 150 milliliters Red wine
- salt
- 1 pinch sugar
- freshly ground peppers
- 1 tsp Black cumin seeds
- 1 garlic clove
- 1 Tbsp freshly chopped oregano
- 1 egg
- 500 grams mixed Ground meat
- 2 scallions
- 2 Zucchini
- 1 handful parsley
- 4 Tbsps freshly grated Parmesan
Preparation steps
Blanch tomatoes in boiling water, rinse in cold water and peel. Quarter and remove seeds, dice. Peel onion and chop finely. Heat 1 tablespoon of oil in a pan and saute onion until translucent, add tomato paste and red wine, saute briefly. Add tomatoes and season with salt, sugar, pepper and black cumin. Pour sauce into a baking pan.
Peel garlic and chop finely. Combine garlic with oregano and egg, add to meat and season with salt and pepper, mix well. Make about 12 meatballs from the meat mixture. Place meatballs into tomato sauce and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
Rinse and dry scallions, cut into thin rings. Rinse and dry zucchini and cut into fine strips. Heat remaining oil in a pan and saute scallions and zucchini for about 2-3 minutes. Rinse parsley, shake dry, pluck off leaves and chop coarsely. Add to vegetables and season with salt and pepper.
Arrange vegetables on plates and top with meatballs with the sauce. Sprinkle with freshly grated Parmesan and serve.
