Meatballs with Cucumber-potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 33.71 g | (34 %) | ||
| Fat | 22.98 g | (20 %) | ||
| Carbohydrates | 36.72 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.78 g | (13 %) |
| Vitamin A | 142.07 mg | (17,759 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 4.31 mg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 2.06 mg | (17 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 67.96 μg | (23 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 1.99 μg | (4 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 30.13 mg | (32 %) | ||
| Potassium | 795.41 mg | (20 %) | ||
| Calcium | 98.01 mg | (10 %) | ||
| Magnesium | 35.99 mg | (12 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 27.15 μg | (14 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.24 g | |||
| Cholesterol | 148.65 mg |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- 250 milliliters Vegetable broth
- 1 Cucumber
- 40 milliliters Vinegar
- 50 milliliters Canola oil
- salt
- peppers
- 1 day-old White roll
- 1 onion
- 500 grams mixed ground meat
- 2 eggs
- 1 tsp sweet ground paprika
- 2 Tbsps chopped parsley
- Chives (for garnish)
Preparation steps
Scrub the potatoes and cook until tender, about 20 minutes. Allow liquid to evaporate, peel and cut into slices. Bring the broth to a boil, remove from heat, let cool slightly and pour over the potatoes. Rinse cucumber, peel and slice and add to the potatoes. Dress the salad with the vinegar and 2 tablespoons of oil and season with salt and pepper.
Soak roll in a little water. Peel the onion, chop finely and sauté in 1 tablespoon oil until soft. Mix ground meat with eggs, diced onion and squeezed roll. Knead into a smooth mixture. Knead in paprika and chopped parsley and season well with salt and pepper. Shape with wet hands into small meatballs.
Heat the remaining oil and fry meatballs for about 8 minutes over low heat, turning occasionally.
Season salad to taste again, spread on a platter, top with the chives and serve with the meatballs.
