Meatballs with Vegetables and Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 44.8 μg | (75 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,268 mg | (32 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 onions
- 1 tsp butter
- 500 grams Ground beef
- 1 egg
- 4 Tbsps breadcrumbs
- 5 Tbsps finely chopped parsley
- 50 grams Gouda (grated)
- salt
- freshly ground peppers
- 1 tsp ground paprika
- 1 tsp ground Cumin
- 1 tsp dried thyme
- 400 grams Sweet potato
- 400 grams Tomatoes
- 1 tsp Sambal oelek
- 1 tsp Tomato paste
- 200 milliliters Vegetable broth
- 2 Tbsps olive oil
- 4 Tbsps Greek yogurt
- 3 Tbsps lemon juice
Preparation steps
Peel the onions, chop finely and saute in a pan in hot butter until soft. Mix the sauteed onions well with the ground beef, egg, breadcrumbs, 2 tablespoons chopped parsley, grated gouda cheese, paprika, cumin and thyme, and season with salt and pepper. Form 12 meatballs from the mixture.
Peel the sweet potatoes and quarter lengthwise. Rinse and halve the tomatoes.
Mix the sambal Oelek and tomato paste with the sweet potatoes and tomatoes. Grease a baking sheet with olive oil. Place the meatballs and sweet potatoes over the baking sheet and sprinkle with the vegetable broth. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes. After about 15 minutes, add the tomatoes to the meatballs and sweet potatoes and finish baking.
For the yogurt sauce, mix the yogurt with lemon juice and stir in the remaining parsley. Season with salt and pepper.
Take out the baking sheet from the oven. Place the meatballs, tomatoes and potatoes on plates and serve with the yogurt sauce.
