Metaballs, Tomato and Mozzarella Kebabs

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Metaballs, Tomato and Mozzarella Kebabs
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
612
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie612 cal.(29 %)
Protein29 g(30 %)
Fat49 g(42 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E3 mg(25 %)
Vitamin K16.6 μg(28 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin11.2 mg(93 %)
Vitamin B₆0.4 mg(29 %)
Folate42 μg(14 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C13 mg(14 %)
Potassium550 mg(14 %)
Calcium233 mg(23 %)
Magnesium39 mg(13 %)
Iron2.1 mg(14 %)
Iodine89 μg(45 %)
Zinc4.8 mg(60 %)
Saturated fatty acids21.8 g
Uric acid88 mg
Cholesterol148 mg
Complete sugar5 g

Ingredients

for
6
For the meatballs
400 grams mixed Ground meat
200 grams Veal sausage
1 shallot (finely chopped)
1 stale White roll
milk (for soak)
1 egg
breadcrumbs (as needed)
½ tsp salt
freshly ground peppers
clarified butter
For the skewers
350 grams Cherry tomatoes (Number corresponding to the number of Meatballs)
300 grams Bocconcini (Number corresponding to the number of Meatballs)
Wooden skewer
6 Tbsps olive oil
6 Tbsps balsamic vinegar
salt
peppers
parsley (for garnish)
How healthy are the main ingredients?
olive oilshalloteggsaltsaltparsley

Preparation steps

1.

For the meatballs: Heat some butter in a skillet and saute the shallots until translucent. Soak the bread in milk, squeeze dry and place in a bowl with the shallots, the meat and the egg, season with salt and pepper and mix well. If the mixture is too soft to shape, add some breadcrumbs. With moistened hands, form small balls and saute in a pan with clarified butter until golden brown.

2.

Drain on paper towels and let cool.

3.

For the skewers: Rinse the tomatoes, rinse the parsley and shake dry. Drain the mozzarella balls.

4.

Alternate meatballs, mozzarella balls and tomatoes on skewers. Arrange on plates, drizzle with olive oil and white balsamic vinegar and serve garnished with parsley.