Mini-Meatball Salad
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
428
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 101.3 μg | (169 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 375 grams ground pork
- 1 onion
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- 1 carrot
- 2 Tbsps vegetable oil
- For the salad
- 1 pc Daikon radish (500 g)
- 1 bunch Radish
- 1 Lettuce
- 1 onion
- salt
- freshly ground peppers
- 2 Tbsps grained Mustard
- 1 Tbsp Vinegar
- 250 grams Greek yogurt
- 1 pinch sugar
- 2 Tbsps Corn kernel
- 1 Tbsp minced Chives
Preparation steps
1.
For the meatballs: Peel and dice onion. Combine with parsley and pork in a bowl. Season with salt and pepper. Knead to a smooth dough.
2.
Peel and mince carrot. Set aside. Use wet hands to shape small meatballs out of the pork mixture. Heat oil in a pan and cook meatballs for about 5 minutes. Remove meatballs and briefly saute carrots in remaining oil.
3.
For the salad: Peel and thinly slice daikon radish. Rinse and quarter remaining radishes. Rinse lettuce and tear into bite-size pieces. Drain well.
4.
Peel and mince onion. Combine vinegar, salt, pepper, mustard and sugar. Add yogurt and onion and stir until smooth. Season to taste.
5.
Mix salad with radish, corn, carrots and meatballs. Garnish with chives and serve with dressing.
