Meatballs with Cranberry Jam
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
911
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 911 cal. | (43 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 41 g | (164 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 67 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cranberry jam
- 200 grams fresh Cranberry
- 50 milliliters Cranberry juice
- 125 grams jam sugar (2: 1)
- For the meatballs
- 1 day old White roll
- 1 onion
- 500 grams Ground meat
- 200 grams Veal sausage
- 1 egg
- salt
- freshly ground peppers
- 1 Tbsp Mustard
- ½ tsp ground paprika
- 1 whisked egg (for breading)
- breadcrumbs (for breading)
- vegetable oil (for cooking)
- In addition
- Basil (for garnishing)
Preparation steps
1.
For the cranberry jam: rinse and dry cranberries, mix with cranberry juice and jam sugar in a saucepan. Bring to a boil. stirring, and simmer on low heat for about 4 minutes, skimming all foam. Pour into a bowl and let cool.
2.
For the meatballs: soak bread in plenty of warm water. Peel onion and chop very finely. Combine ground meat with sausage meat, onion, expressed bread and egg, season with salt, pepper, mustard and paprika. With wet hands, make 20 grams (apprximately 3/4 ounce) meatballs. Dip meatballs into beaten egg and coat with breadcrumbs. Heat oil in a pot and cook meatballs, few at a time, until golden brown on all sides. Drain on paper towels. Arrange meatballs with cranberry jam on plates, garnish with basil and serve.
