Meatballs with Tomato-Coconut Sauce
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 25.13 g | (26 %) | ||
| Fat | 22.42 g | (19 %) | ||
| Carbohydrates | 21.66 g | (14 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 363.04 mg | (45,380 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 5.14 mg | (43 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 7.13 mg | (59 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 76.02 μg | (25 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 10.92 μg | (24 %) | ||
| Vitamin B₁₂ | 2.39 μg | (80 %) | ||
| Vitamin C | 42.46 mg | (45 %) | ||
| Potassium | 784.25 mg | (20 %) | ||
| Calcium | 67.66 mg | (7 %) | ||
| Magnesium | 38.94 mg | (13 %) | ||
| Iron | 3.88 mg | (26 %) | ||
| Iodine | 13.26 μg | (7 %) | ||
| Zinc | 4.65 mg | (58 %) | ||
| Saturated fatty acids | 5.89 g | |||
| Cholesterol | 91.41 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 Beefsteak tomato
- 4 vegetable oil
- 2 finely chopped shallots
- 2 garlic cloves (pressed through garlic press)
- ½ tsp ground ginger
- 1 generous pinch Chili powder
- 1 pinch sugar
- salt
- freshly ground peppers
- ½ cup finely grated fresh Coconut
- 400 grams Ground beef
- 1 shallot (finely chopped)
- 1 garlic clove
- 1 bay leaf
- 1 bunch cilantro (finely chopped)
- 1 egg
- 1 day-old White roll
- salt
- freshly ground peppers
- 1 tsp hot Mustard
- clarified butter
Preparation steps
1.
Blanch tomatoes. Peel, quarter and remove seeds from tomatoes. Sauté onions and garlic in hot oil. Stir in tomatoes, spices and sugar to taste and bring to a simmer. Add grated coconut and cook over low heat until liquid has evaporated.
2.
Sauté shallot, pressed garlic and bay leaf in a little butter until translucent. Let cool slightly and remove bay leaf.
3.
Soak roll in warm water, then squeeze to remove liquid. Add to a bowl, along with the shallots and garlic, ground meat, cilantro, egg and mustard. Season with salt and pepper and mix thoroughly.
4.
Form mixture into ping-pong sized meatballs. Fry meatballs in hot butter.
5.
Serve meatballs with tomato and coconut sauce.
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