Meatballs with Spicy Olive Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the sauce
- 1 small, red Hungarian wax pepper
- 1 onion
- 2 garlic cloves
- 150 grams green Olives (pitted)
- 100 grams black Olives (pitted)
- 2 Tbsps olive oil
- 4 Tbsps chopped parsley
- freshly ground peppers
- 1 pinch Chili powder
- For the meatballs
- 1 slice Toast
- 1 egg
- 4 Tbsps grated Parmesan
- 500 grams Ground meat (mixed)
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 Tbsps vegetable oil
Preparation steps
For the sauce, rinse Hungarian wax peppers, trim and cut into small cubes. Peel onion and also finely dice. Drain both varieties of olives and chop.
For the meatballs, soak bread in a bowl with a little warm water. Mix egg in another bowl with Parmesan and ground meat. Squeeze liquid from soaked bread, tear apart and add to the ground meat mixture, mix and season with salt, pepper, thyme and oregano. Knead ground meat mixture thoroughly and then form into small balls (for best results, use damp hands to form balls).
Pour oil in a hot, non-stick pan and fry meatballs for approximately 10 minutes until browned on all sides. Then remove meatballs from the pan and set aside briefly.
Add olive oil to the pan and sauté onion. Add wax peppers and cook for about 5 minutes. Add olives and parsley to the pan, mix and season with pepper and chili powder.
Place meatballs back into the pan, heat and transfer to plates or serve from the pan if desired. Serve with polenta if desired.
