Meatballs with Sweet Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 16.9 mg | (141 %) | ||
| Vitamin K | 36.2 μg | (60 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,584 mg | (40 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the meatballs
- 600 grams mixed ground meat (pork, beef, lamb or 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 frying)
- For the sweet potato salad
- 800 grams Sweet potato
- 2 onions (finely chopped)
- 6 Tbsps White vinegar
- 200 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pinch sugar
- 4 Tbsps vegetable oil
- 1 Cucumber
Preparation steps
For the meatballs, soak the bread in warm water.
Chop the onion and saute with bay leaf in butter until onion is soft but not browned. Squeeze excess water from bread. Remove bay leaf and puree onion with bread, ground meat, egg, mustard and parsley in a food processor. Season with salt and pepper.
With wet hands, form meat mixture into meatballs and cook in butter for about 10 minutes, turning until golden brown all over.
For sweet potato salad, cook potatoes in boiling salted water until knife-tender. Let cool slightly. Peel and cut into slices, then mix with chopped onion.
Mix together vegetable broth, vinegar and sugar in a saucepan, then season with salt and paper. Heat until sugar has dissolved, then poor over the potato mixture. Mix gently and let stand.
Cut cucumber into thin slices and toss with sweet potato salad along with the oil. Serve meatballs with the salad.
