Meatballs with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 860 cal. | (41 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,612 mg | (40 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the potatoes
- 1 kilogram small, red potatoes
- 1 garlic clove
- 100 grams Cucumber
- 3 Tbsps Fruit Vinegar
- ½ tsp Mustard
- salt
- freshly ground peppers
- 5 Tbsps Corn oil
- 5 Tbsps Mayonnaise
- 2 Tbsps scallions
- For the meatballs
- 600 grams Ground veal
- 1 onion
- 1 bay leaf
- 1 egg
- 1 day-old White roll
- 2 Tbsps parsley
- 1 tsp Mustard
- salt
- freshly ground peppers
- clarified butter (for cooking)
Preparation steps
For the potatoes: Rinse potatoes and boil in salted water for about 25 minutes. Drain, evaporate and cut into bite-sized pieces.
Peel and mince garlic. Peel cucumber, cut in half lengthwise, remove seeds and dice.
Whisk together vinegar, mustard, garlic, salt and pepper. Stir in oil and mayonnaise. Drizzle onto potatoes, cucumber and chives.
For the meatballs: Soak bread in warm water.
Peel and chop onion. Heat butter in a pan and sauté onion with the bay leaf until onions are soft but not browned, remove bay leaf and stir squeezed bread into onion. Stir in minced meat, egg, mustard and parsley. Season with salt and pepper and mix well.
Use wet hands to shape meat mixture into patties. Heat remaining butter in a pan and cook meatballs until golden on both sides, about 10 minutes.
Plate meatballs and serve with potato salad.
