Meatballs with Red Rice and Crispy Glass Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 63.7 μg | (106 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 253 mg | (6 %) | ||
| Calcium | 16 mg | (2 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 250 grams Glass noodles
- vegetable oil (for frying)
- For the meatballs
- 1 red chili pepper
- 500 grams Ground lamb
- 1 generous pinch ground Cumin
- 1 Tbsp Curry powder
- 1 generous pinch Nutmeg
- 200 grams red Rice (cooked)
- 120 grams finely chopped Mangoes
- breadcrumbs (as needed)
- 1 egg
- salt
- freshly ground peppers
Preparation steps
Soak the glass noodles in lukewarm water and drain well. Heat the oil in a wok or a deep skillet to 170°C (approximately 340°F). Add the noodles and fry until crispy. Remove noodles and drain on paper towels. Keep warm in an oven preheated to 80°C (approximately 175°F).
Rinse the chile pepper, cut in half lengthwise, remove the seeds and finely chop. Mix the meat with the spices, chopped chile pepper, cooked rice, mango and egg and knead to make a dough. If the dough is too soft, add breadcrumbs as needed. Season with salt and pepper. Shape the mixture into 30 small meatballs. Place the meatballs in a bamboo steamer. Bring a small amount of water to a boil in a wok and place the bamboo steamer over the water (don't allow the steamer to touch the water, if possible). Steam the meatballs 8-10 minutes until done.
Place rice meatballs on the glass noodles and serve hot.
