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Meatballs on skewers
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 30 mins
Calories:
353
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 691 mg | (17 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 garlic clove
- 2 shallots
- 1 handful parsley
- 2 sprigs mint
- 800 grams Ground lamb
- 1 egg
- breadcrumbs (as needed)
- salt
- ground Cumin
- freshly ground peppers
- olive oil (For brushing)
Preparation steps
1.
Peel the garlic and shallots. Finely chop garlic and 1 shallot and cut the remaining shallot into strips. Set shallot strips aside for garnish. Rinse the parsley and mint, shake dry, pluck off the leaves and chop coarsely. Set a small portion of chopped herbs aside for garnish. Mix ground lamb with the garlic, chopped shallot, herbs and egg. Add breadcrumbs as needed until the dough has a well-moldable consistency. Season with salt, cumin and pepper.
2.
Form the mixture into 8-12 small balls and place on skewers. Press well to sculpt into a slightly elongated shape. Brush with oil and grill on the preheated grill on all sides for 8-10 minutes.
3.
Place on a plate and serve garnished with reserved shallot and herbs.
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