Meatballs with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,257 mg | (31 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the meatballs
- 1 onion
- 1 Tbsp butter
- 600 grams Ground meat (lamb or beef)
- 1 egg
- 3 Tbsps breadcrumbs
- 4 Tbsps chopped Fresh herbs (dill and parsley)
- salt
- freshly ground peppers
- 1 tsp ground paprika
- ½ tsp Cumin
- 1 pinch ground cinnamon
- 2 Tbsps olive oil
- 50 grams Pine nuts
- 1 Tbsp coarsely chopped Dill
- For the tomato sauce
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 250 grams chickpeas (canned)
- 800 grams Tomatoes (canned)
- salt
- freshly ground peppers
- lemon juice
Preparation steps
Peel and finely chop onion. Fry onion in butter until translucent. In a bowl, combine onion, ground meat, egg, breadcrumbs and chopped herbs. Season with salt, pepper, paprika, cumin and a pinch of cinnamon. Shape mixture into small meatballs. In a pan, fry meatballs in hot oil until brown on all sides.
Preheat the oven to 160°C convection (approximately 325°F).
To make sauce: Peel and finely chop onion and garlic. In an ovenproof pan, cook onion and garlic until translucent. Stir in tomato paste and sauté briefly. Drain chickpeas and add to pan, along with tomatoes. Season with salt, pepper, a dash of lemon juice and a pinch of sugar. Transfer meatballs to the sauce. Place in oven and bake 10-15 minutes. Meanwhile, toast pine nuts in a dry pan until fragrant. Remove pine nuts from pan. Sprinkle meatballs with pine nuts and chopped dill and serve with flatbread, if desired.
