Meatballs with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 27.2 μg | (45 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,589 mg | (40 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the potato salad
- 800 grams waxy potatoes
- 1 onion
- 3 Tbsps vegetable oil
- 175 milliliters Beef broth
- 3 Tbsps Wine vinegar
- salt
- freshly ground peppers
- 1 Cucumber
- 1 Tbsp scallions
- For meatballs
- 1 White roll (day old)
- 1 onion
- 1 Tbsp butter
- 600 grams mixed Ground meat (such as ground beef, pork and veal)
- 1 egg
- 1 tsp ground paprika
- 1 tsp Mustard
- salt
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
For the potato salad, rinse the potatoes and boil in salted water for about 30 minutes until done. Drain, then peel and cut into slices. Peel and finely chop the onion. Saute the onion in 1 tablespoon hot oil until translucent. Pour in the broth and bring to a boil, then add vinegar. Season with salt and pepper. Pour the hot broth over the potatoes and mix gently. Let sit, covered, for about 20 minutes. Peel and halve the cucumber lengthwise, remove seeds with a teaspoon and cut into thin slices.
Soak the bread in a little water for the meatballs. Peel and finely chop the onion, and saute in hot butter until translucent. Mix together the ground meat, the bread, egg, the paprika and mustard in a bowl. Season well with salt and pepper. Form 8 patties and fry on both sides in 3-4 tablespoons hot oil for about 3 minutes.
Mix the cucumber slices with the remaining oil and add to the salad. Sprinkle with chives.
Serve the meatballs with warm potato salad on plates.
At choice rich cents.
