Meatballs with Tomato and Pea Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 934 mg | (23 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 stale White roll
- For the rice
- 2 onions
- 1 Tbsp butter
- 300 grams Long grain rice
- 300 grams diced Tomatoes (canned)
- 300 milliliters Beef broth
- For the meatballs
- 500 grams mixed Ground meat
- 1 egg
- ½ tsp sweet ground paprika
- ½ hot ground paprika
- salt
- freshly ground peppers
- also
- 250 grams green Peas (frozen)
- 20 grams clarified butter
Preparation steps
1. Soak roll in lukewarm water. Preheat the oven to 140°C (approximately 300°F).
2. Peel the onions, cut in half, dice into small cubes and sauté half in butter in a pot until translucent. Add the rice and the tomatoes, sauté a little more and pour in the broth. Bring to a boil, cover, and simmer about 10 minutes, stirring occasionally. Add the peas to the rice and cook another 10 minutes.
3. Squeeze the roll out well and add the remaining diced onion to the ground meat. Combine bread, meat, egg, and spices and knead into a homogenous mixture. With damp hands, form into 24 large equal-sized meatballs. Sauté the meatballs in a hot pan with butter until golden brown, 2–4 minutes. Spear meatballs on wooden skewers, 2 to a skewer, and cook for 5–10 minutes in the preheated oven.
4. Season the rice. Arrange rice on plates and top each with two meatball skewers. Serve with a fresh green salad, if desired.
