Meatballs with Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 878 cal. | (42 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 51 μg | (85 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,499 mg | (37 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 400 grams Ground meat
- 1 egg
- 2 Tbsps breadcrumbs
- 1 tsp marjoram
- 1 tsp Mustard
- 1 tsp Ketchup
- salt
- freshly ground peppers
- ground Nutmeg
- 2 shallots
- 1 garlic clove (finely chopped)
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- 2 Tbsps olive oil
- 400 grams Pumpkin (peeled)
- 50 milliliters Vegetable broth
- 2 Tbsps parsley (chopped)
Preparation steps
Cut the pumpkin into thin slices. Heat olive oil in a pan and fry the pumpkin slices in it until golden brown on both sides, while turning. If necessary, pour in some vegetable broth in between so that the pumpkin does not burn. After about 10 minutes (pumpkin should be cooked al dente), stir in the parsley, and season with salt, pepper and nutmeg.
Peel the shallots and cut into rings.
For the meatballs, mix the ground beef with egg, breadcrumbs, marjoram, garlic, mustard and ketchup well. Season with salt and pepper. Form small balls from the mixture and fry in a pan in hot oil until brown from all sides, about 8 minutes. Add the shallot rings and saute together until golden brown.
Arrange the meatballs on the pumpkin slices in plates and serve.
