Meatballs with Vegetables and Baked Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 760 cal. | (36 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,369 mg | (34 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 30.2 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams mixed Ground meat
- 1 kaiser roll (day-old)
- 1 onion
- 1 garlic clove
- 1 small Zucchini
- 1 red Bell pepper
- 2 carrots
- 1 egg
- 2 sprigs thyme
- salt (and pepper)
- 3 Tbsps clarified butter
- 4 large, waxy potatoes
- 300 grams Crème fraiche
- 1 bunch Chives
Preparation steps
Rinse the potatoes well and firmly wrap in aluminum foil. Bake the potatoes in a preheated oven at 175°C (fan: 155°C, gas mark 2) (approximately 350°F) for 50 minutes.
Soak the roll in lukewarm water. Peel the onion and garlic, and finely chop. Cut the red bell pepper in half, remove the seeds and ribs, rinse and finely dice.
Rinse the zucchini and carrots, trim the ends, and finely dice. Squeeze the soaked roll well and mix with the egg, ground meat and half the diced vegetables. Mix in the thyme and season with salt and pepper. Form 8 meatballs from the mixture.
Heat the clarified butter in a pan and fry the remaining diced vegetables and meatballs on each side for 7 minutes.
For the dip, rinse the chives and cut into small rings. Mix the chives with the cream fraiche, and season with salt and pepper.
Unwrap the potatoes from the foil, cut a cross and serve with meatballs, vegetables and dip.
