Meatballs Stuffed with Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams mixed Ground meat
- 1 onion
- 40 grams butter
- 1 kaiser roll (day-old)
- ⅛ l hot milk
- ½ bunch parsley
- 2 eggs
- 4 Tbsps vegetable oil
- 1 tsp marjoram
- salt
- freshly ground peppers
- breadcrumbs
- 8 hard-boiled eggs
- ½ Frisée
- 200 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 1 Tbsp scallions
Preparation steps
Peel and finely chop onion. Fry onion in 20 grams (approximately 1 tablespoon) butter. Soak roll in hot milk. Finely chop parsley. In a bowl, combine parsley, ground meat, egg, onion, roll (squeezed to remove excess milk) and marjoram. Season with salt and pepper and mix well. Mix in bread crumbs as needed. Peel hard-boiled eggs. With moistened hands, form meat mixture into 8 flat pancakes. Put an egg in the middle of each and shape meat around the eggs to form meatballs. In a pan, heat oil and remaining butter. Fry meatballs over medium heat until browned, about 8 minutes.
Mix yogurt with lemon juice. Season with salt and pepper and stir in chives.
Rinse frisee, tear into bite-sized pieces and divide among plates. Top with meatballs and yogurt sauce.
