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Meatballs with Tomato-Coconut Sauce
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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
4
- 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
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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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