Mexican Penne and Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 968 cal. | (46 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 252 mg | (265 %) | ||
| Potassium | 1,588 mg | (40 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 White roll
- 4 garlic cloves
- 600 grams mixed Ground meat
- 1 egg
- salt
- peppers (from the mill)
- 2 tsps ground cumin
- vegetable oil (for frying)
- 3 Red Bell pepper
- 1 green Bell pepper
- 2 Red onions
- 2 Tbsps Tomato paste
- 200 grams chopped Tomatoes
- 400 grams Corn kernel
- 1 generous pinch cayenne pepper
- 400 grams Penne
- chopped parsley (for garnish)
Preparation steps
For the meatballs: Soak the bread in lukewarm water. Peel and chop the garlic. Cut the rustic rolls in half. Add half of the garlic to the ground meat. Mix in the egg, season with salt, pepper and 1 teaspoon of cumin. With moist hands, form small meatballs.
In a pan of hot oil, cook the meatballs until well browned for about 10 minutes.
Rinse the bell peppers, halve, and remove ribs and seeds. Cut into strips. Peel the red onions and also cut into strips.
In an oiled saucepan, sauté bell peppers, remaining garlic and onions. Stir in the tomato paste, chopped tomatoes and corn. Season with remaining cumin, cayenne, salt and pepper. Cook for about 10 minutes on medium-high heat.
For the pasta: In plenty of salted water, cook the penne according to package directions then drain.
Add the meatballs to the sauce.
Serve the penne in bowls, top with the meatballs and sauce. Garnish with chopped parsley and serve.
