Meatballs Stuffed with Feta Cheese
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(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
736
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 736 cal. | (35 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Ground meat
- 2 White rolls (day-old)
- 1 onion
- 1 bunch parsley
- 1 Tbsp butter
- 2 eggs
- 200 grams Feta
- salt
- peppers
- paprika
- breadcrumbs (for coating)
- vegetable oil (for frying)
Preparation steps
1.
Soak rolls in warm water. Peel and finely chop onion. Rinse and finely chop parsley. Sauté onion and parsley in butter until onion is translucent. In a bowl, combine ground meat, rolls (squeezed to remove water), onion-parsley mixture and eggs. Season with salt, pepper and paprika to taste. Mix well. Cut feta cheese into small cubes. Form mixture into small meatballs. Insert a feta cube into the center of each meatball, then coat in breadcrumbs. Fry meatballs in hot oil on all sides until browned.
2.
Garnish meatballs with lettuce leaves and serve with mustard, if desired.
