Meatballs with Onion and Tomato Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
642
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 50.2 μg | (84 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 600 grams mixed Ground meat
- 1 onion
- 20 grams butter
- 1 day-old White roll
- ½ bunch parsley
- 1 egg
- ½ tsp marjoram
- 1 tsp Mustard
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- For the salad
- 6 Tomatoes
- 2 yellow onion
- 2 Tbsps freshly chopped parsley
- 4 Tbsps lemon juice
- 4 Tbsps olive oil
Preparation steps
1.
For the meatballs: Peel the onion, chop and sweat in butter until translucent. Soak the bread in lukewarm water. Rinse the parsley, shake dry and chop finely. Squeeze out the excess moisture from the bread and mix with the onion and parsley and season with salt and pepper. Add the marjoram, egg and meat and mix until combined. Shape into 8 meatballs. Brush with olive oil and grill for about 10 minutes.
2.
For the salad: Rinse the tomatoes, hull and cut into wedges. Peel the onions, halve and finely slice. Transfer to serving plates with the tomatoes and sprinkle with parsley. Drizzle with lemon juice and oil. Serve with the meatballs.
