Meatballs with Almond Potatoes and Tomato Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 1,532 mg | (38 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the almond potatoes
- 40 grams chopped almonds
- salt
- 800 grams medium waxy potatoes
- 2 Tbsps vegetable oil (plus more for the baking sheet)
- For the meatballs
- 1 bunch scallions
- 1 garlic clove
- 1 red chili pepper
- 400 grams lean Ground beef
- 30 grams breadcrumbs
- 1 tsp sweet ground paprika
- freshly ground peppers
- For the tomato salsa
- 250 grams Tomatoes
- ½ yellow Bell pepper (125 grams)
- 2 Tbsps lemon juice
- 2 Tbsps grated Lemon peel
- 1 garlic clove
Preparation steps
For the almond potatoes: Preheat the oven to 180°C (approximately 350°F). Sprinkle the almonds and 1 teaspoon salt onto a lightly greased baking sheet.
Rinse, scrub and halve the potatoes lengthwise. Mix the potatoes with the oil, place in a single layer, cut side down on the almonds and bake until tender, about 30 minutes.
For the meatballs: Meanwhile, rinse and trim the scallions. Thinly slice the green parts and finely chop the white and light green parts. Peel the garlic and press through a garlic press. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop.
Preheat the oven to 220°C (approximately 425°F). In a bowl, combine the ground meat, breadcrumbs, diced scallion, garlic, chile and paprika, season with salt and pepper and knead to combine. Shape into 16 balls, place on a baking sheet and bake until cooked through, about 15 minutes.
For the tomato salsa: Rinse, quarter and seed the tomatoes and cut into small cubes, drain. Rinse the pepper, remove the seeds and white ribs and finely chop. Peel the garlic and press through a garlic press. In a bowl, mix the tomatoes, pepper, lemon zest and juice and garlic, season with salt and pepper.
Serve the meatballs with the almond potatoes and tomato salsa.
