Meatballs with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,347 mg | (34 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 600 grams Ground veal
- 1 shallot (finely chopped)
- 2 stale White rolls
- milk (for soaking)
- 1 egg
- 2 Tbsps chopped parsley
- 3 Tbsps finely diced Bacon
- ½ tsp salt
- freshly ground peppers
- clarified butter
- For the tomato sauce
- 1 kilogram fully ripe Tomatoes
- 2 shallots
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 Tbsp Tomato paste
- 2 sprigs thyme
- 1 bunch Basil
- 1 pinch sugar
- salt
- peppers
Preparation steps
Blanch tomatoes in boiling water, let cool briefly and remove skins. Core, remove seeds and dice.
Peel and chop shallots. Crush garlic cloves. Sauté shallots and garlic in olive oil. Add tomato paste and fry 3-4 minutes. Rinse herbs.
Add tomatoes and a sprig of thyme to the shallot-garlic mixture. Simmer, stirring occasionally, until thickened, about 30 minutes.
Add finely chopped basil leaves, remaining thyme leaves and sugar. Season with salt and pepper.
To make meatballs: Sauté finely chopped shallot in butter until translucent. Soak roll in milk. In a bowl, combine shallot, bread (squeezed to remove excess liquid), bacon, egg, ground veal and parsley. Season well with salt and pepper. Mix until combined. With wet hands, form small meatballs. Fry meatballs in hot clarified butter until golden brown.
Serve meatballs with tomato sauce. If desired, serve with peeled, roasted peppers and white bread.
