Meatballs with Creamy Tomato Sauce
Beef tartare contains 60 percent less fat than normal ground beef and is particularly rich in iron. The tasty vegetable cream on top of it provides around 20 percent of the daily requirement of folic acid, which is needed for cell division.
If you replace 100 grams of meat with low-fat curd cheese, the minced meat may be a little fattier. By the way: If there is no stale bread in the house, you can use 6-8 tablespoons of oat flakes instead.
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,642 mg | (41 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 153 mg |
Ingredients
- Ingredients
- 2 lbs potatoes
- 1 White roll (day old)
- 3 large carrots (about 500 grams)
- 3 scallions
- 1 pc fresh ginger (about 8 grams)
- 1 garlic clove
- 14 ozs Ground sirloin
- 1 egg
- salt
- peppers
- 4 Tbsps Canola oil
- 1 ¾ cups Tomato juice
- 2 Tbsps Sour cream (about 40 grams)
- 2 Tbsps soy sauce
Preparation steps
Scrub the potatoes and cook in a large pot of boiling water, covered, until knife-tender, about 25 minutes.
Meanwhile, soak the bread in lukewarm water. Peel carrots and grate on a coarse grater.
Rinse the scallions, shake dry and cut into thin rings. Peel ginger and garlic and chop very fine.
Squeeze water out of roll and place roll in a large bowl. Add ground sirloin, scallions, ginger, garlic, half the carrots and the egg. Season with salt and pepper, and mix with the dough hook of a hand mixer until smooth.
From the beef mixture, form 10 meatballs with moistened hands. Heat 2 tablespoons oil in a pot and fry the meatballs on each side for about 5 minutes. Remove and keep warm.
Add the remaining oil to the pot and sauté remaining grated carrots for 2-3 minutes. Season with salt and pepper. Add the tomato juice and cook, covered, on low heat for 10 minutes.
Drain the potatoes, rinse under cold water and peel.
Puree carrot and tomato juice mixture with an immersion blender, then stir in sour cream and soy sauce.
Add meatballs to the sauce and reheat. Serve with boiled potatoes.