Meatballs with Carrots and Sauce
Healthy, because
Even smarter
Nutritional values
The meatballs are classics of German home cooking and thanks to the beef they preserve our calorie account. In addition, minced beef not only has plenty of protein to offer, but also zinc. The trace element helps the immune cells to fulfil their tasks and provides for beautiful skin and hair.
Not only carrots taste good with the meatballs - peas or green beans also go well with the boulettes!
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,253 mg | (31 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the meatballs
- 500 grams Ground meat
- 1 onion
- 1 White roll
- 2 tsps ground paprika (sweet)
- 1 tsp Mustard
- salt
- freshly ground peppers
- 2 Tbsps butter
- 1 egg
- 2 Tbsps parsley
- 1 Tbsp vegetable oil
- For the carrots
- 800 grams carrots
- For the sauce
- 1 onion
- 300 milliliters Beef broth
- sauce thickener
- salt
- freshly ground peppers
Preparation steps
For the meatballs: soak bread in lukewarm water. Peel onion and chop finely. Heat 1 tablespoon of butter in a pan and saute onion until translucent, cool slightly.
Mix ground beef with onion, well-squeezed rolls, egg, paprika, mustard and parsley, season with salt and pepper and mix well. Shape mixture into small meatballs.
Heat oil and butter in a pan and cook meatballs for about 6-8 minutes on all sides. Remove from the pan and keep warm.
For the carrots: peel carrots, leaving some green parts, and cook in boiling salted water for about 8 minutes or until tender.
For the sauce: peel onion and cut into small cubes. Heat oil in a pan and saute onion until translucent. Add broth and cornstarch and thicken sauce, whisking. Season well with salt and pepper.
Drain carrots.
Arrange meatballs and carrots on plates and drizzle with sauce. If desired, serve with potatoes.
