Meatballs with Green Peas and Snow Peas in Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 69.7 μg | (116 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,097 mg | (27 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the meatballs
- 1 day-old White roll
- 1 garlic clove
- 2 shallots
- 1 Tbsp vegetable oil
- 1 Tbsp freshly chopped parsley
- 600 grams mixed Ground meat
- 1 egg
- salt
- freshly ground peppers
- ground paprika
- For the sauce
- 1 l Beef broth
- 400 grams green Peas
- 200 grams Snow peas
- 2 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 150 milliliters Whipped cream
- Nutmeg
- 2 Tbsps freshly chopped parsley
Preparation steps
Soak roll in lukewarm water.
Peel garlic and 1 shallot and chop very finely. Cook garlic and shallot in 1 tablespoon hot oil until translucent. Stir in parsley and remove from heat. In a bowl, combine ground meat, egg, garlic-shallot mixture, roll (squeezed to remove water) and mustard. Season with salt, pepper and paprika. Mix well to combine. With wet hands, form small meatballs.
In a pan, bring broth to a boil. Add meatballs, reduce heat, and simmer very gently until meatballs are cooked through, 5-8 minutes. (Do not let broth boil.) Remove meatballs, cover and set aside.
Rinse green peas. Rinse and trim snow peas. Blanch peas and snow peas in salted boiling water, about 4 minutes. Rinse under cold water and drain well.
Peel and finely dice remaining shallots. Cook shallots in butter until translucent. Sprinkle with flour and cook until slightly colored. Pour in 400 ml (approximately 1 2/3 cup) broth. Whisk vigorously to break up lumps. Pour in cream and half of both types of peas. Simmer over medium heat about 5 minutes. Season with salt, pepper and nutmeg. Stir in parsley. Add remaining peas and meatballs and heat until warm.
Serve immediately on warmed plates.
