Meatballs with Creamy Mint Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 716 mg | (18 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the meatballs
- 1 stale White roll
- ½ handful mint
- 1 onion
- 1 garlic clove
- 1 bay leaf
- 4 Tbsps vegetable oil
- 500 grams (approximately 18 ounces) mixed Ground meat
- 1 egg yolk
- 1 tsp sharp Mustard
- salt
- freshly ground peppers
- For the dip
- 1 handful mint
- ½ lemon (juice)
- 400 grams (approximately 14 ounces)Greek Yogurt (0.1% fat)
- 100 grams (approximately 3 1/2 ounces) Quark
- 50 milliliters (approximately 1/4 cup) Whipped cream
- salt
- freshly ground peppers
Preparation steps
For the meatballs: Tear the bread into large pieces, soak in lukewarm water until softened and squeeze dry.
Rinse the mint, shake dry and chop finely. Peel and finely chop the onion and garlic and sauté along with the bay leaf in 1 tablespoon hot oil until the onion is translucent. Remove the bay leaf. Transfer the onion and garlic to a bowl and add the bread, meat, egg yolk, mustard, herbs, salt and pepper and knead until well combined.
With wet hands, form small balls. Heat 3-4 tablespoons oil in a large skillet over low heat, add the meatballs and cook slowly until godlen brown.
For the dip: finely chop the mint fand set aside a little for garnish. In a bowl, stir together he lemon juice, yogurt, cottage cheese and cream. Add the mint and season with salt and pepper.
Serve the finished meatballs along with the dip.
