Meatballs with Dip
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 48 min.
Ready in
Calories:
695
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 83.4 μg | (139 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dip
- 250 grams Crème fraiche
- 2 Tbsps Crème fraiche
- salt
- lemon juice
- For the meatballs
- 1 White roll (day old)
- 2 scallions
- 1 garlic clove
- 1 chili pepper
- 600 grams mixed Ground meat
- 2 Tbsps freshly chopped parsley
- 1 egg
- salt
- freshly ground peppers
- 1 tsp ground paprika (spicy)
- vegetable oil (for frying)
- Lettuce (for serving)
Preparation steps
1.
For the dip, stir sour cream with cream fraiche until smooth and season with salt and lemon juice.
2.
Soak roll in lukewarm water. Rinse, trim and chop scallions. Peel and finely chop garlic. Rinse, trim and chop the chile pepper. Add ground meat to a large bowl with (well-squeezed) bread, scallions, garlic, chile pepper, parsley, egg, paprika and salt and pepper to taste. Knead well and form small balls from the mixture.
3.
Cook in hot oil in a non-stick pan until brown, 6-8 minutes. Dry on paper towels and serve on lettuce leaves with the dip.
