Meatballs Served in Pita Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 40.68 g | (42 %) | ||
| Fat | 26.85 g | (23 %) | ||
| Carbohydrates | 86.22 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.09 g | (50 %) |
| Vitamin A | 705.43 mg | (88,179 %) | ||
| Vitamin D | 0.93 μg | (5 %) | ||
| Vitamin E | 3.01 mg | (25 %) | ||
| Vitamin B₁ | 0.79 mg | (79 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 1.09 mg | (78 %) | ||
| Folate | 366.75 μg | (122 %) | ||
| Pantothenic acid | 2.82 mg | (47 %) | ||
| Biotin | 30.44 μg | (68 %) | ||
| Vitamin B₁₂ | 1.32 μg | (44 %) | ||
| Vitamin C | 46.02 mg | (48 %) | ||
| Potassium | 2,246.79 mg | (56 %) | ||
| Calcium | 340.28 mg | (34 %) | ||
| Magnesium | 154.39 mg | (51 %) | ||
| Iron | 8.28 mg | (55 %) | ||
| Iodine | 42.72 μg | (21 %) | ||
| Zinc | 5.46 mg | (68 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Cholesterol | 128.49 mg |
Ingredients
- For the meatballs
- 1 onion
- 4 Tbsps olive oil
- 400 grams mixed Ground meat
- 2 Tbsps breadcrumbs
- 1 egg yolk
- 1 tsp hot Mustard
- sweet ground paprika
- salt
- peppers
- For serving
- 1 garlic clove
- 180 grams Yogurt (0.1% fat)
- 1 tsp lemon juice
- 1 tsp Curry powder
- 8 lg leaves Iceberg lettuce
- ½ Cucumber
- 2 Tomatoes
- 150 grams Sweet corn (canned)
- 8 Pita pockets
- Ketchup
Preparation steps
Peel the onion, chop finely and sauté in 1 tablespoon olive oil. Place in a bowl and mix with the ground meat, breadcrumbs, egg yolk and mustard. Season the meat mixture with paprika, salt and pepper and mix until smooth. With wet hands, shape into 8 patties, brush with the remaining oil and cook for about 10 minutes on a hot grill.
Peel the garlic, press and stir into the yogurt. Mix with the lemon juice and curry powder and season with salt and pepper.
Rinse the lettuce leaves and spin dry. Rinse the cucumber and cut into 1/2 cm (approximately 1/4 inch) thick slices. Rinse the tomatoes, cut out the stems and cut into slices. Drain the corn.
Cut the pita pockets and quickly warm on the grill.
Stuff the bread with a piece of lettuce and 1-2 tablespoons of the yogurt sauce and ketchup. Place the meatballs in the bread and distribute the tomatoes, cucumbers and corn.
Serve the pita pockets on plates.
