Meatballs with Mashed Potatoes and Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,647 mg | (41 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams mixed Ground meat
- 1 onion
- 1 day-old White roll
- 1 tsp paprika (sweet)
- salt
- freshly ground peppers
- 1 Tbsp butter
- 1 egg
- 1 Tbsp vegetable oil
- 1 bunch chopped parsley
- 500 milliliters dark beer
- 1 ½ tsps cornstarch
Preparation steps
For the meatballs, soak bread in lukewarm water. Peel onion and chop finely, then sweat until translucent in 1 tablespoon hot butter; allow to cool slightly.
Mix ground beef with the onion, the well squeezed bread, egg, paprika and chopped parsley, then season with salt and pepper. With moistened hands, form meatballs.
Heat 1 tablespoon oil in a pan and cook the meatballs on all sides until brown.
Pour in beer, cover and simmer 30 minutes. Lift out the meatballs and thicken the sauce with cornstarch. Season with salt and pepper.
Serve meatballs with sauce and mashed potatoes.
Peel the potatoes, rinse, chop and cook about 25 minutes in boiling salt water. Drain potatoes and press through a ricer while hot.
Heat milk (cream) with butter and stir with a whisk into the potato mixture. Season with salt, pepper and nutmeg.
