Mini Meat Loaves with Vegetable Farfalle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 979 cal. | (47 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 121 g | (81 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 65.2 μg | (109 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams mixed ground meat (such as beef and pork)
- 200 grams breadcrumbs (plus more, if needed)
- 2 Tbsps finely chopped onions
- 2 Tbsps finely chopped parsley
- salt
- freshly ground peppers
- 1 tsp ground paprika
- 3 eggs
- olive oil
- organic Ketchup
- 1 8-well Muffin tin
- 400 grams Farfalle
- 2 carrots
- 150 grams Peas (frozen)
- 2 Tbsps chopped parsley
- 1 red Bell pepper
- 1 Tbsp butter
Preparation steps
For the mini meat loaves, preheat oven to 200°C (approximately 400°F). Knead ground meat, breadcrumbs, onion, parsley, paprika and eggs until smooth and season with salt and pepper. If mixture is too moist or dry, add more breadcrumbs or water as needed. Generously brush wells of muffin tin with olive oil. Form meat mixture into 8 balls, place in prepared muffin tin and bake about 30 minutes. Invert muffin tin to remove meat loaves from tin. Brush meat loaves with ketchup and keep warm until serving.
For the vegetable farfalle, blanch peas in boiling salted water for about 5 minutes and drain. Peel carrots, halve lengthwise and cut into slices. Rinse and halve bell peppers, remove seeds and ribs and dice small. Cook farfalle in boiling salted water until al dente and drain. Heat 3 tablespoons olive oil in a saucepan and braise peas, carrots and bell peppers over medium heat for 3 minutes, stirring constantly. Add farfalle, parsley and butter to vegetable mixture and cook 1 more minute, stirring constantly. Season vegetable farfalle with salt and pepper.
Arrange mini meat loaves on plates with vegetable farfalle to serve.
