Meatballs with Hazelnut Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 938 cal. | (45 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 32.7 μg | (73 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 948 mg | (24 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the meatballs
- 500 grams mixed Ground meat
- 1 shallot (finely chopped)
- 1 day-old White roll
- milk (for soaking)
- 1 egg
- 2 Tbsps chopped parsley
- breadcrumbs
- ½ tsp salt
- freshly ground peppers
- clarified butter
- For the sauce
- 150 grams ground Hazelnuts
- 2 slices white bread
- juice of lemons
- 4 Tbsps olive oil
- 100 grams Crème fraiche
- 1 tsp Tomato paste
- 2 garlic cloves
- salt
Preparation steps
Cook shallot in butter until translucent. Soak roll in milk, then squeeze to remove excess liquid. In a bowl, combine roll, shallots, egg, ground meat and parsley. Season with salt and pepper. If the mixture is too soft, add breadcrumbs. With wet hands, form small meatballs. Fry meatballs in clarified butter in a hot pan until golden brown.
Serve meatballs with hazelnut sauce and buttered vegetables.
To make sauce: Toast hazelnuts in a dry frying pan, then remove from heat and let cool. Remove crust from white bread and soak in a little water. Squeeze to remove liquid, crumble and mix with ground hazelnuts, tomato paste, lemon juice, crème fraîche and oil. Press garlic through a garlic press into the mixture and stir in up to 1 cup of water until the sauce is smooth. Season with salt to taste.
