Middle Eastern-Style Rice with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 1,033 mg | (26 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 day-old White roll
- 600 grams Ground lamb
- 1 egg
- 1 generous pinch Ground cinnamon
- salt
- freshly ground peppers
- 1 Zucchini
- 2 yellow Bell pepper
- 3 ripe Tomatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 300 grams Long grain rice
- 1 tsp Tomato paste
- 600 milliliters Vegetable broth
- ½ tsp Ground cinnamon
- 1 generous pinch Ground clove
- 1 generous pinch ground coriander
Preparation steps
Soak roll in cold water. Mix ground lamb with egg, bread (squeezed of excess water) and 1 pinch cinnamon. Season with salt and pepper. Mix well and shape into small balls. Rinse zucchini, cut into quarters lengthwise and then slice. Rinse bell peppers, cut in half, remove seeds and ribs. Cut into bite-size pieces. Blanch the tomatoes peel, core and cut into small cubes. Peel the shallot and garlic and chop finely.
Heat the oil in a pan and cook meatballs on all sides. Add the rice, shallot and garlic and sweat briefly. Stir in the tomato paste and deglaze with broth. Simmer over medium heat for about 20 minutes. 5 minutes before end of cooking stir in the vegetables. Add the cinnamon, cloves and coriander and season the rice with salt and pepper. Serve.
