Meatballs with Cherry Tomatoes
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 80 grams Toast
- 80 milliliters milk
- 1 onion
- 2 garlic cloves
- 4 sprigs parsley
- 4 Tbsps vegetable oil
- 500 grams mixed Ground meat
- 1 egg
- 1 tsp medium hot Mustard
- salt
- freshly ground peppers
- 400 grams Cherry tomatoes
- 100 milliliters Port wine
- 150 milliliters Vegetable broth
Preparation steps
Soak bread in the milk. Preheat oven to 200°C (approximately 400°F). Peel onion and garlic and finely chop. Rinse parsley, shake dry and chop finely.
Heat 2 tablespoons of oil in a pan, sauté onion and garlic for 1-2 minutes until translucent, pull aside and let cool briefly.
Squeeze bread and mix with ground meat, egg, onion, garlic, mustard and parsley and season with salt and pepper. Shape into 70 gram (approximately 2 1/2 ounces) balls, flatten slightly and fry in a hot pan with remaining oil until cripsy. Remove and place on a baking sheet lined with parchment paper and cook in preheated oven for 5-7 minutes.
Rinse tomatoes and sauté for 1-2 minutes in a hot pan. Deglaze with port and broth, season with salt and pepper and let simmer 5 minutes over medium heat. Serve meatballs with tomatos on a plate and serve drizzled with sauce. Serve with fried polenta, as desired.