Meatballs with Potato and Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 809 cal. | (39 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 17.2 mg | (143 %) | ||
| Vitamin K | 100.5 μg | (168 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,671 mg | (42 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 500 grams Ground meat (mixed)
- 1 onion
- 1 bay leaf
- 1 egg
- 2 day-old White rolls
- 2 Tbsps parsley
- 1 tsp Mustard
- salt
- freshly ground peppers
- clarified butter (for cooking)
- Lettuce
- 800 grams Sweet potato
- 2 onions (finely chopped)
- 6 Tbsps White vinegar
- 200 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pinch sugar
- 4 Tbsps vegetable oil
- 1 Cucumber
Preparation steps
Soak rolls in warm water.
Heat butter in a pan and saute peeled and chopped onion with bay leaf until soft but not browned. Remove bay leaf and combine onion with well-squeezed rolls, ground meat, egg, mustard and parsley, season with salt and pepper and mix well.
With wet hands, shape meatballs out of meat mixture and cook in hot butter, few at a time, for about 10 minutes or until godlen brown on all sides.
Scrub potatoes and cook in salted water for about 25 minutes or until knife-tender. Drain and cool slightly, peel and slice, combine with chopped onions.
Season hot broth with vinegar, salt, pepper and 1 pinch of sugar well and pour over potatoes. Mix gently and let soak.
Cut cucumber into thin slices, mix with potato salad and oil just before serving. Arrange meatballs on plates and serve with salad.
