Meatballs with Curry Sauce and Rice

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(1 vote)
Meatballs with Curry Sauce and Rice
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
754
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie754 cal.(36 %)
Protein35 g(36 %)
Fat45 g(39 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.3 mg(11 %)
Vitamin K38.1 μg(64 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin16.6 mg(138 %)
Vitamin B₆0.6 mg(43 %)
Folate106 μg(35 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C17 mg(18 %)
Potassium793 mg(20 %)
Calcium94 mg(9 %)
Magnesium80 mg(27 %)
Iron4.2 mg(28 %)
Iodine12 μg(6 %)
Zinc6.5 mg(81 %)
Saturated fatty acids23.5 g
Uric acid260 mg
Cholesterol142 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
Whipped creamLong grain ricemintthymeparsleysalt

Preparation steps

1.

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.

2.

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.

3.

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.