Metaballs, Tomato and Mozzarella Kebabs
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
612
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 550 mg | (14 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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