Meatballs with Apple Rings and Mashed Potatoes with Beets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 778 cal. | (37 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,625 mg | (41 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 25 g |
Ingredients
- For preparation
- 1 day-old White roll
- 600 grams starchy potatoes
- salt
- 2 scallions
- 2 roots Beets (from a jar)
- For the meatballs
- 600 grams mixed Ground meat
- 1 egg
- 1 tsp medium-hot Mustard
- freshly ground peppers
- 20 grams clarified butter
- For the apple rings
- 2 Apple (such as Boskop)
- 30 grams butter
- 1 tsp powdered sugar
Preparation steps
Soak the bread in lukewarm water. Peel and rinse the potatoes and cook for 25-30 minutes in boiling salted water.
Rinse and trim the scallions and cut into rings. Drain the beets and cut into small cubes.
For the meatballs, mix the ground beef with the egg, mustard and the squeezed-out bread. Knead together and season with salt and pepper. Form the mixture into small balls and fry in hot clarified butter until golden brown.
For the apple rings, peel the apples, remove the core with an apple corer and cut the apples into slices. Fry until golden brown on both sides in a hot skillet with butter. Sprinkle with powdered sugar and lightly caramelize, then remove from the heat.
Drain the potatoes, then press through a potato ricer while still hot and mix with the milk and butter to make a smooth puree.
Stir in the scallions and beets and season with salt, pepper and nutmeg. Serve together with the meatballs and the apple rings on warmed plates.
