Meatballs on Kale Salad
Meatballs on Kale Salad - Spicy soul food for gray winter days with plenty of vital substances
Healthy, because
Even smarter
Nutritional values
The pungent substances from ginger and chili promote blood circulation and stimulate the circulation - and thus give us a warming effect. Sesame provides large amounts of calcium and phosphorus, which are considered true bone hardeners.
If you prefer to make the meatballs vegetarian, you can use soy mince instead of ground beef.
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 278.6 μg | (464 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 143.3 μg | (48 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,403 mg | (35 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 120.6 mg | (40 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 17.5 μg | (9 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 18 ozs Red cabbage (0.5 small red cabbage)
- 5 ozs carrots
- 4 ozs young kale leaves
- 2 ozs leaf lettuces
- 1 red onion
- 4 Tbsps Rice vinegar
- 3 Tbsps sesame oil
- 6 Tbsps soy sauce
- 2 Tbsps Sesame seeds
- 2 garlic cloves
- ¾ oz ginger (1 piece)
- ½ bunch cilantro
- 22 ozs lean Ground beef
- 1 egg
- 1 oz Oats (2 TBSP.)
- 2 Tbsps Peanut oil
- 2 Tbsps honey
- 4 ½ ozs unfiltered Apple juice
Preparation steps
Clean red cabbage, quarter, cut out the stalk; cut cabbage into fine strips. Clean, peel and coarsely grate carrot. Wash kale and lettuce leaves and shake dry. Peel onion, cut in half and slice finely. Mix salad ingredients well.
For the dressing, mix vinegar with sesame oil, 2 tablespoons soy sauce and chili flakes and season to taste.
Toast sesame seeds in a hot pan without fat for 2 minutes over medium heat. Remove from pan and set aside.
Peel and finely dice garlic and ginger. Wash the cilantro, shake dry and chop.
Mix minced meat with garlic, ginger, cilantro, egg and oats well and season with 2 tablespoons soy sauce. Form 12-18 small balls from the mixture.
Heat peanut oil in a large frying pan. Fry balls in it for 6-8 minutes over medium heat until golden brown all over. Remove and drain on paper towels.
Caramelize honey in the frying fat over medium heat for 2-3 minutes. Deglaze with apple juice and remaining soy sauce, bring to a boil and simmer over low heat for 6 minutes. Add meatballs and heat in it for 2 minutes, turning.
Mix the salad with the dressing. Divide among plates, arrange the meatballs on top and sprinkle with toasted sesame seeds.
