Meatballs with Zucchini and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 52.5 μg | (88 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,416 mg | (35 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the meatballs
- 1 day-old White roll
- 1 shallot
- 1 Tbsp freshly chopped parsley
- 4 Tbsps olive oil
- 600 grams mixed Ground meat
- 1 egg
- 1 Tbsp medium-hot Mustard
- salt
- freshly ground peppers
- For the garnish
- 2 garlic cloves
- Chervil (for garnish)
Preparation steps
For the vegetables, rinse zucchini, trim, cut 1 zucchini lengthwise into thin slices and cut remaining zucchini into 5 cm (approximately 2 inch) long sticks. Peel carrots and cut into 5 cm (approximately 2 inch) long sticks. Rinse scallions, trim, cut scallion greens into rings and scallion whites into columns.
For the meatballs, soak day-old bread in lukewarm water in a bowl.
Peel shallots, chop finely and saute in a pan with 1 tablespoon hot oil until translucent. Mix in parsley and remove from heat.
Mix ground beef in a bowl with egg, mustard and shallot. Drain bread, squeeze and add to meat mixture. Knead meat mixture and season with salt and pepper.
Form meat mixture into small balls and wrap each with zucchini slice and secure with a toothpick.
Preheat the oven to 200°C (approximately 400°F).
Mix zucchini and carrot sticks with scallions and remaining oil, remove garlic from the pan, squeeze and season with salt and pepper. Spread garlic mixture in a buttered, ovenproof dish. Place meatballs on garlic mixture and roast for 25-30 minutes in preheated oven. Turn meatballs over occasionally.
Serve meatballs with the vegetables garnished with chervil leaves.
