Healthier Version Of A Classic Recipe

Meatballs with Potato and Broccoli Puree

4.92857
Average: 4.9 (14 votes)
(14 votes)
Meatballs with Potato and Broccoli Puree
share Share
print
bookmark_border Copy URL
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
662
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie662 cal.(32 %)
Protein38 g(39 %)
Fat44 g(38 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.7 μg(4 %)
Vitamin E2.1 mg(18 %)
Vitamin K105 μg(175 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.6 mg(55 %)
Niacin18.3 mg(153 %)
Vitamin B₆0.9 mg(64 %)
Folate65 μg(22 %)
Pantothenic acid2.1 mg(35 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂5.4 μg(180 %)
Vitamin C74 mg(78 %)
Potassium1,290 mg(32 %)
Calcium125 mg(13 %)
Magnesium86 mg(29 %)
Iron4.7 mg(31 %)
Iodine26 μg(13 %)
Zinc7.1 mg(89 %)
Saturated fatty acids22 g
Uric acid245 mg
Cholesterol194 mg
Complete sugar7 g

Ingredients

for
4
For the potatoes
400 grams baking potatoes
salt
200 grams Broccoli
For the meatballs
1 stale White roll
½ Zucchini
1 small carrot
1 onion
10 grams butter
600 grams mixed Ground meat
1 egg
1 tsp medium hot Mustard
freshly ground peppers
30 grams clarified butter
For the puree
150 milliliters lukewarm milk
30 grams butter
Nutmeg
How healthy are the main ingredients?
potatoBroccoliMustardsaltZucchinicarrot

Preparation steps

1.

For the potatoes: Peel and rinse potatoes. Boil in salted water for 30 minutes. Rinse broccoli and add to potatoes with 15 minutes of cooking time left.

For the meatballs: In the meantime, soak bread in lukewarm water. Rinse and finely grate the zucchini. Peel carrot and finely grate. Peel and mince onion. Heat butter in a pan and cook onion. Remove from heat and let cool.

2.

Combine meat, egg, zucchini, carrot, onion, mustard and well-squeezed rolls to form a dough. Season with salt and pepper. Shape into meatballs. Heat butter in a pan and cook meatballs on all sides until golden brown. Reduce heat and cook meatballs until done.

3.

Drain potatoes and broccoli, evaporate over low heat and mash. Add milk and butter to form a smooth puree. Season with salt, pepper and nutmeg. Serve meatballs with puree. 

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks