Meatballs on Tagliatelle
(0 votes)
(0 votes)
Health Score:
66 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
659
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tomato sauce
- 1 lg can Tomatoes (blanched)
- 1 tsp Tomato paste
- 2 shallots
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp sugar
- For the pasta
- 350 grams narrow Tagliatelle
- For the meatballs
- 1 slice Toast
- 3 Tbsps Whipped cream
- 250 grams Ground meat
- 1 egg
- salt
- freshly ground peppers
- grated Lemon peel
- butter
Preparation steps
1.
For the meatballs, soak white bread in a shallow bowl of cream. Add ground meat, egg and lemon zest and season with salt and pepper. Knead well and then create small balls using hands.
2.
For the tomato sauce, peel shallots and garlic and finely chop. Heat olive oil in a saucepan, saute shallots and garlic until translucent, stir in tomato paste, add tomatoes, mash briefly with a potato masher, simmer for about 20 minutes and season with salt and pepper to taste.
3.
Cook pasta in a pot with plenty of salted water until al dente. Melt butter in a pan and fry meatballs on all sides until brown.
4.
To serve, drain pasta, transfer to plates, arrange meatballs on top cover with tomato sauce.
