Meatballs with Bulgur and Vegetables
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
474
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 746 mg | (19 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 day-old White roll
- 150 grams Bulgur
- 300 grams mixed Ground meat
- 1 egg
- salt
- freshly ground peppers
- 1 onion
- 1 small Eggplant
- 1 orange Bell pepper
- 1 yellow Bell pepper
- 1 Tbsp butter
- 3 Tbsps olive oil
Preparation steps
1.
Soak roll in lukewarm water. Cook the bulgur according to package directions and drain in a colander. Mix ground beef with squeezed roll and egg and knead to combine. Season with salt and pepper. Peel the onion and chop. Trim eggplant and bell peppers, rinse and cut into small pieces.
2.
Shape meat mixture with damp hands into small balls. Melt the butter with the olive oil in a pan and fry the meatballs, turning frequently, 5-6 minutes. Add the onion and remaining vegetables. Cook for another 8-10 minutes, stirring occasionally. Season with salt and pepper.
3.
Add bulgur and stir to combine. Heat for 2-3 minutes, then distribute the pan contents among bowls and serve.
