Meatballs with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
519
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 1 slice Toast (from the day before)
- 3 Tbsps milk
- 400 grams Ground meat (mixed)
- 1 egg
- 1 generous pinch Lemon peel
- salt
- freshly ground peppers
- vegetable oil (for frying)
- For the tomato sauce
- 2 shallots
- 1 garlic clove
- 4 Tbsps olive oil
- 1 tsp Tomato paste
- 400 grams crushed Tomatoes (canned or packaged)
- salt
- sugar
- freshly ground peppers
- For serving
- 50 grams freshly grated Parmesan
Preparation steps
1.
For the meatballs: Pour milk over the toast and soak briefly. Add ground meat, egg and lemon zest, season with salt and pepper and knead well. Form mixture into small balls.
2.
For the tomato sauce: Peel the shallots and garlic and chop finely, then sauté until translucent in hot olive oil in a saucepan, stir in tomato paste, add the tomatoes and simmer gently for about 20 minutes. Season with salt, sugar and pepper.
3.
Cook pasta in plenty of salted water according to package instructions until al dente.
4.
Fry the meatballs on all sides in hot oil for 6-8 minutes.
5.
To serve: Drain pasta, transfer to plates, distribute meatballs among plates and pour the sauce over meatballs. Serve with Parmesan.
