Meatballs with Olives and Feta Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 stale White roll
- 1 garlic clove
- 2 red chili peppers
- 600 grams Ground lamb
- 1 egg
- 1 tsp spicy Mustard
- ½ tsp freshly chopped rosemary
- ½ tsp Lemon thyme
- salt
- freshly ground peppers
- 2 shallots
- 70 grams black Olives (pitted)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 200 milliliters lamb stock
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 150 grams Feta
- 2 Tbsps scallions
Preparation steps
Soak the bread in lukewarm water.
Peel and finely chop the garlic. Rinse the chilis and halve lengthwise. Remove the seeds and finely chop one chili. Thinly slice the second chili. Mix the ground lamb with the chopped chili, garlic, egg, mustard, squeezed bread, thyme, and rosemary. Season to taste with salt and pepper. Form the ixture into small balls and brown all over in a pan with the oil. Remove and set aside. Peel and finely chop the shallows. Sweat with the olives in the drippings. Stir in the tomato paste and deglaze with the wine. Add the lamb stock, and simmer for 10 minutes over medium heat. Mix the butter and the flour (in a 1:1 ratio) to form a smooth paste. Add the paste, stirring constantly to thicken the sauce. Place the meatballs in the sauce and cook until they're done.
Divide the meatballs onto plates with the sauce. Top with crumbled feta cheese, the chives, and the sliced chili.
