Meatballs with Tomato Sauce and Pasta
Meatballs with Tomato Sauce and Pasta - Meatballs with Tomato Sauce and Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,035 cal. | (49 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 132 g | (88 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 2,544 mg | (64 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 400 grams Spaghetti
- For the meatballs
- 500 grams Ground meat
- 1 stale kaiser roll
- 1 egg
- 2 sprigs rosemary
- 1 Tbsp hooked parsley
- 1 small onion
- 1 garlic clove
- 4 Tbsps breadcrumbs
- For the tomato sauce
- 4 Tomatoes (ripe)
- 2 onions
- 1 Tbsp vegetable oil
- 500 milliliters tomato puree
- 200 milliliters Beef broth
- 1 Tbsp Tomato paste
- 1 sprig rosemary
- 1 tsp Basil
- 1 tsp oregano
- 1 tsp sugar
- 2 Tbsps Ketchup
- For the baguette
- ½ Baguette
- 1 garlic clove
- 2 Tbsps vegetable oil
Preparation steps
For the meatballs soak bread in warm water then squeeze. Peel onion and garlic and finely dice. Rinse and finely chop rosemary and parsley. Combine all ingredients and knead into a smooth dough. With moistened hands form small meatballs.
For the sauce, halve onion and finely dice. Blanch tomatoes for a few seconds, then peel, quarter, core and cut into small cubes. Heat oil in a large saucepan and sauté onions. Stir tomato paste in, add rosemary branch and deglaze with broth. Place meatballs into pan and cook over medium heat about 5 minutes. Add remaining sauce ingredients and simmer on low heat another 10 minutes.
Cook pasta according to package directions in plenty of salted water until al dente.
Cut baguette in half lengthwise. Peel garlic and blend with oil. Brush baguette with garlic oil and bake at 200°C (approximately 400°F) for 5-8 minutes. Remove from oven and cut into pieces.
The noodles drain and arrange on four warmed plates, spread the sauce over and garnish with a little rosemary. 1-2 Baguettestückchen dazulegen and serve hot.
