Meatballs with Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
522
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 day-old White roll
- 4 scallions
- 1 small Zucchini
- 1 garlic clove
- 600 grams mixed Ground meat
- 100 grams Corn kernel (canned)
- 2 Tbsps freshly chopped parsley
- 1 egg
- salt
- freshly ground peppers
- 1 tsp ground paprika
- vegetable oil (for frying)
Preparation steps
1.
Soak the bread in lukewarm water. Rinse and trim the scallions and zucchini and dice. Peel the garlic and chop finely.
2.
Place the ground beef in a large bowl. Add the squeezed-out rolls, scallions, zucchini, corn, garlic, parsley, and egg, season with salt, pepper, and paprika. Knead well and form about 16 small meatballs.
3.
Heat the oil in a pan and fry the meatballs on all sides for about 8 minutes, until brown. Drain on paper towels and serve with dipping sauce and a fresh salad.
