Meatballs Skewers with Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 45.5 μg | (76 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 200 mg | (211 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 1 Cucumber
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 200 grams Cherry tomatoes
- 50 grams green Olives (pitted)
- 4 Tbsps olive oil
- 3 Tbsps lemon juice
- oregano (for garnish)
- For the meatballs
- 2 shallots
- 500 grams Ground beef
- 1 Tbsp finely chopped mint
- 1 egg yolk
- 1 generous pinch Lemon peel
- 2 Tbsps crumbs from white bread
- 1 tsp Aleppo pepper (dried red pepper flakes, mild or hot)
- salt
- freshly ground peppers
- 3 Tbsps olive oil
Preparation steps
1.
For the meatballs: Peel the shallots and finely chop. Combine the ground beef, shallots, mint, egg yolks, lemon zest, bread crumbs and Aleppo pepper. Season with salt and pepper and knead together.
2.
Form about 20 small balls and place on skewers. Fry on both sides in hot oil for 4-5 minutes (or brush with the oil and grill).
3.
For the salad: Rinse the cucumber, trim the ends, cut into quarters lengthwise and cut into pieces. Rinse the peppers, cut in half, remove the seeds and cut into strips. Rinse and slice the tomatoes. Mix all the vegetables and the olives and divide into bowls. Drizzle with olive oil and lemon juice and serve with the skewers. Serve garnished with oregano leaves.
