Meatballs with Grilled Asparagus
Meatballs with grilled asparagus - Perfect with green asparagus cream
Healthy, because
Even smarter
Nutritional values
Our meatballs made from beef score with a high content of protein, iron and B vitamins. Thus, they contribute to a functioning metabolism and an intact nervous system.
Outside the asparagus season, you can replace the white asparagus with cauliflower and the green asparagus with broccoli - this also harmonizes perfectly with each other in terms of taste and with the spicy meatballs.
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 136.3 μg | (227 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 304 μg | (101 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,303 mg | (33 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 36 ozs white Asparagus
- salt
- 8 ozs green asparagus
- 3 ½ ozs floury potatoes (1)
- 1 shallot
- 3 Tbsps olive oil
- 4 ½ ozs Vegetable broth (approx.)
- peppers
- Nutmeg
- 1 Whole wheat bun (day old)
- 1 onion
- 1 Tbsp butter
- ½ oz parsley (1 handful)
- 2 marjoram
- ½ bunch Chives
- 22 ozs Ground beef
- 1 egg
- 1 tsp sharp Mustard
- 1 ¾ ozs whole grain breadcrumbs
- 4 Tbsps Canola oil
- 24 ozs Whipped cream
- Red pepper flakes
- red Pepper berries
Kitchen utensils
Preparation steps
Wash and peel the white asparagus and cut off the woody ends. Cook in boiling salted water for 8 minutes so that it is still firm to the bite. Then drain, drain and leave to cool.
Meanwhile, for the asparagus cream, wash green asparagus, cut off woody ends, peel lower third of spears and cut spears into pieces. Peel, wash and finely dice potato. Peel and finely chop the shallot.
Heat 1 tablespoon of olive oil in a saucepan. Sauté shallot for 3 minutes over medium heat. Add green asparagus pieces and potato cubes and sauté for 2 minutes, then deglaze with broth. Season with salt, pepper and freshly grated nutmeg and simmer for 10 minutes at low heat.
Meanwhile, for the meatballs, soak the roll in lukewarm water. Peel and finely dice the onion. Heat butter in a frying pan. Sauté onion for 3 minutes over medium heat. Wash herbs, shake dry, put some aside, chop the rest.
Mix the minced meat with the squeezed out bread roll, egg, mustard, salt, pepper, chopped herbs and breadcrumbs in a bowl so that a malleable mass is formed. Form 8 patties from the mixture with wet hands. Heat canola oil in a large frying pan. Fry the meatballs in it for 5 minutes on both sides over medium heat until golden brown.
Finely mash the green asparagus together with the potato, strain the sauce through a fine sieve into a pot and stir in the cream.
Cut white asparagus diagonally into 3-inch long pieces and mix with remaining olive oil. Grill asparagus in a hot grill pan for 5-6 minutes on all sides. Season with salt, chili flakes, and some crushed red pepper berries.
To serve, place 3-4 tablespoons of asparagus cream on each plate. Arrange grilled asparagus and meatballs on top and sprinkle with herbs and pepper berries set aside.
