Meatballs with Curry Sauce and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 4 g |
Ingredients
- for garnish
- Lemon balm
- Ingredients
- 200 grams Long grain rice
- salt
- 2 garlic cloves
- 1 shallot
- 500 grams mixed Ground meat
- 1 tsp chopped mint
- 1 tsp chopped thyme
- 1 tsp chopped parsley
- freshly ground peppers
- 1 tsp Chili powder
- 20 grams butter
- 150 milliliters Vegetable broth
- 250 milliliters Whipped cream (at least 30% fat content)
- 1 Tbsp Curry powder
- 300 grams fresh Peas
Preparation steps
Using a 1:2 ratio of rice to water, cook rice in salted boiling water 20-25 minutes. Meanwhile, peel garlic and shallot and finely chop. In a hot pan, sauté garlic and shallot in oil, 1-2 minutes. Remove from heat and let cool briefly. In a bowl, mix ground meat, garlic and shallot mixture, and herbs. Season with salt, pepper and chili powder to taste.
Form mixture into meatballs (about 40 g or 1.5 ounces each). In a hot pan, fry meatballs in melted butter on all sides. Remove meatballs and set aside. Deglaze with broth and cream. Season with salt, pepper and curry. Simmer over medium heat 10-15 minutes. Optionally, thicken with a little cornstarch mixed with cold water.
Return meatballs to sauce and let simmer 5 minutes. Rinse peas and blanch 2-3 minutes in salted boiling water. Divide rice among warmed plates. Serve with the sauce and the peas, and place meatballs on top. Garnish with lemon balm leaves. If desired, serve with a cucumber and tomato salad.
