Meatballs with Tomato Dipping Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the meatballs
- 400 grams Ground beef
- 3 Tbsps breadcrumbs
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps finely chopped parsley
- 1 onion
- 1 Tbsp raisins
- 1 egg
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- For the tomato dipping sauce
- 3 Tbsps Ketchup
- 3 Tbsps Chili sauce
- 1 red chili pepper
- 1 shallot
- 1 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 1 large Tomato
Preparation steps
For the meatballs: Peel and finely chop the onion. Finely chop the raisins.
In a bowl, combine the ground beef with the breadcrumbs, Parmesan, parsley, onion, raisins and egg. Season with salt and pepper to taste. Knead until thoroughly mixed.
Using moistened hands, divide the meat mixture into 25 ping pong sized meatballs. Brush a baking sheet with oil. Place the meatballs on the baking sheet and drizzle with some oil.
Bake in a 200°C (approximately 390°F) oven for 15 minutes. Turn the meatballs and cook for an additional 15 minutes.
For the tomato dip: Peel and finely chop the shallot. Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and finely chop. Rinse the tomatoes, cut into quarters, remove seeds and cut into cubes. In a bowl, stir the ketchup with the chile pepper, shallot, vinegar and lemon juice. Stir in the diced tomatoes.
For serving: Serve the meatballs on wooden skewers alongside the dip.
