Meatballs with Bruschetta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 961 mg | (24 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 7 g |
Ingredients
- For Hacksteaks
- 600 grams mixed Ground meat
- 2 onions
- 20 grams butter
- 1 White roll
- ⅛ l hot milk
- 1 bunch parsley
- 2 Tomatoes
- 2 eggs
- ½ tsp marjoram
- salt
- peppers
- 2 Tbsps vegetable oil
Preparation steps
Peel and finely chop onion. Sauté onion in butter. Finely chop parsley. Rinse and quarter tomatoes, then remove seeds and finely dice. Soak roll hot milk, then squeeze to remove liquid. In a bowl, mix together meat, egg and roll. Season with salt and pepper.
Mix cooked onion, parsley and the diced tomatoes into meat mixture. With moistened hands, form meat mixture into meatballs. Brush meatballs with oil and cook on a hot grill, turning, about 12 minutes. For the bruschetta: Blanch tomatoes and rinse with cold water. Peel, quarter and remove seeds. Mash lightly with a fork.
Peel and halve garlic. Toast baguette slices until golden-brown in the oven at 250°C (approximately 475°F). Season tomatoes with salt and pepper. Rub toasted bread with garlic. Drizzle with olive oil and spread with mashed tomatoes. Garnish with tarragon sprigs.
