Meatballs with Sautéed Peas
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
657
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 61.2 μg | (102 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stale White roll
- 600 grams Ground meat (beef or pork)
- 1 egg
- 1 Tbsp finely chopped parsley
- 1 Tbsp finely chopped mint
- salt
- freshly ground peppers
- breadcrumbs (as needed)
- 3 Tbsps vegetable oil
- 1 whole lemon (zested and juiced)
- 1 onion
- 2 Tbsps butter
- 500 grams Peas
- 150 milliliters Vegetable broth
Preparation steps
1.
Soak the stale bread in a bit of lukewarm water. Mix in the ground meat, egg and fresh herbs in a bowl. Squeeze the water from the soaked bread and add to the meat. Season with salt and pepper and mix well with hands, adding a bit of bread crumbs if the mixture seems too soft. Shape into small balls and sauté in hot oil until golden brown on all sides.
2.
Peel and dice the onion. Sauté the onion in butter until translucent. Stir in the lemon zest, lemon juice, peas and vegetable broth. Season with salt and pepper and simmer for 5 minutes.
3.
Serve the peas alongside the meatballs.
