Meatballs with Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 34.24 g | (35 %) | ||
| Fat | 26.03 g | (22 %) | ||
| Carbohydrates | 28.09 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.43 g | (18 %) |
| Vitamin A | 315.59 mg | (39,449 %) | ||
| Vitamin D | 1.03 μg | (5 %) | ||
| Vitamin E | 3.58 mg | (30 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 14.81 mg | (123 %) | ||
| Vitamin B₆ | 1.04 mg | (74 %) | ||
| Folate | 63.79 μg | (21 %) | ||
| Pantothenic acid | 1.65 mg | (28 %) | ||
| Biotin | 5.58 μg | (12 %) | ||
| Vitamin B₁₂ | 2.06 μg | (69 %) | ||
| Vitamin C | 179.35 mg | (189 %) | ||
| Potassium | 1,154.96 mg | (29 %) | ||
| Calcium | 228.47 mg | (23 %) | ||
| Magnesium | 72.78 mg | (24 %) | ||
| Iron | 2.88 mg | (19 %) | ||
| Iodine | 15.95 μg | (8 %) | ||
| Zinc | 4.52 mg | (57 %) | ||
| Saturated fatty acids | 8.41 g | |||
| Cholesterol | 157.84 mg |
Ingredients
- Ingredients
- 800 grams Bell pepper (red, yellow, green)
- 400 grams Tomatoes
- 1 garlic clove
- 150 grams onions
- 2 Tbsps vegetable oil
- ⅛ l Tomato juice
- salt
- peppers
- 1 sweet ground paprika
- 500 grams mixed Ground meat
- 1 pkg Onion soup powder (for 0.75 liter)
- 1 egg
- 2 Tbsps Sour cream
- 1 tsp dried Basil
- 75 grams middle aged Gouda
Preparation steps
Rinse the bell peppers, cut in half, remove seeds and ribs, and chop ¼th bell pepper of each color finely and set aside. Cut the remaining bell peppers into chunks.
Blanch the tomatoes in boiling water, drain, peel and cut the pulp into eighths.
Peel the garlic and press through a garlic press. Peel the onions and cut into eighths.
Heat oil in a pan and saute the bell pepper chunks, garlic and onions in it. Add the tomato juice and paprika, and season with salt and pepper.
Mix the ground meat in a bowl with onion soup powder, egg, sour cream, basil, finely chopped bell peppers and grated cheese, and knead well.
Divide the meat mixture into about 16 small portions and shape into meatballs. Add the meatballs to the vegetables and cook covered over medium heat for 15 minutes. Carefully stir in the blanched tomatoes 5 minutes before the end of cooking.
Serve with mashed potatoes or rice.
