Meatballs with Vegetable Salads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 30.98 g | (32 %) | ||
| Fat | 37.23 g | (32 %) | ||
| Carbohydrates | 27.24 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.83 g | (16 %) |
| Vitamin A | 319.1 mg | (39,888 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 4.25 mg | (35 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 8.19 mg | (68 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 106.19 μg | (35 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 7.71 μg | (17 %) | ||
| Vitamin B₁₂ | 2.94 μg | (98 %) | ||
| Vitamin C | 107.96 mg | (114 %) | ||
| Potassium | 802.42 mg | (20 %) | ||
| Calcium | 92.72 mg | (9 %) | ||
| Magnesium | 52.8 mg | (18 %) | ||
| Iron | 4.18 mg | (28 %) | ||
| Iodine | 15.52 μg | (8 %) | ||
| Zinc | 5.87 mg | (73 %) | ||
| Saturated fatty acids | 11.05 g | |||
| Cholesterol | 127.54 mg |
Ingredients
- For the meatballs
- 1 White roll
- 1 onion
- 2 garlic cloves
- 3 Tbsps butter
- 1 bunch parsley
- 1 sprig rosemary
- 1 egg
- 500 grams Ground beef
- salt
- Black pepper
- ground paprika (sweet)
- 1 tsp Mustard
- 2 Tbsps vegetable oil
- 1 scallion
- 2 chili peppers
- For the salads
- Bell pepper (1 each red, yellow and green)
- 2 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- salt
- Black pepper
- 1 Tbsp Vinegar
- 2 Beefsteak tomato
- 2 Zucchini
- 2 Tbsps olive oil
- lemon juice
- sugar
Preparation steps
For the salads, rinse bell peppers, trim, seed, rinse and cut lengthwise into thin strips. Peel onions and garlic and chop very finely. Fry half of the onions in hot oil. Add peppers and fry for 1 minute. Season with salt, pepper and vinegar. Chill in refrigerator.
Blanch tomatoes, peel, remove seeds and chop. Rinse zucchini and dice.
Heat the olive oil and sauté remaining onion and garlic pieces until golden. Add zucchini and fry briefly. Stir in tomatoes, bring to a boil and simmer 2 minutes. Season with salt, pepper, lemon juice and sugar. Chill in refrigerator.
For the meatballs, soak roll in hot water.
Peel onion and garlic. Finely chop the onion and cook until soft in 1 tablespoon butter. Add the pressed garlic. Remove from heat.
Finely chop parsley and rosemary leaves and mix with the onion mixture and the squeezed roll. Knead in egg and ground beef and season heavily with salt, pepper, paprika and mustard.
Shape mixture into 15 meatballs. Fry in 2 tablespoons oil for about 4 minutes per side.
Slice scallions and chile pepper diagonally into thin rings and fry briefly.
Arrange salads on plates with the meatballs. Garnish with the scallions and chile pepper.
