Mini Meatballs with Asparagus Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 66.5 μg | (111 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the meatballs
- 600 grams Ground veal
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 stale White roll
- breadcrumbs
- 2 eggs
- 2 Tbsps parsley (chopped)
- 1 Tbsp marjoram (chopped)
- 1 Tbsp sharp Mustard
- 1 Tbsp Ketchup
- vegetable oil (to fry)
- salt
- peppers
- For the vegetables
- 400 grams white Asparagus
- 400 grams White pepper
- 150 grams Cherry tomatoes
- 2 scallions
- 1 yellow Bell pepper
- 2 Tbsps olive oil
- 1 garlic clove
- salt
- peppers
- 2 Tbsps Basil (chopped)
- 100 milliliters Vegetable broth
Preparation steps
Peel the lower third of the asparagus.
Rinse and halve the tomatoes.
Rinse, trim and cut the scallions into rings.
Rinse bell pepper, cut in half, remove seeds and ribs and chop.
Cook white asparagus in boiling salted water for about 10 minutes. Then add green asparagus and cook for about 8 minutes. Cook until very al dente. Rinse and cut into 3 cm (approximately 1 1/4 inch) long pieces.
For the meatballs, soak the stale roll in some lukewarm water.
Sauté shallots and garlic in 1 tablespoon oil, add chopped parsley and marjoram and let cool slightly. Then mix eggs, white roll, pepper, mustard and ketchup with ground veal. Add breadcrumbs as needed until it becomes a batter and is not too soft. Season heavily with salt and pepper.
Form into small meatballs, press slightly flat and saute in hot oil for about 3 minutes on each side.
Peel the garlic and finely chop. Sauté asparagus and scallions in hot olive oil. Add garlic and bell pepper and deglaze with broth. Stirring occasionally, leave for about 4-5 minutes, until the vegetables are done but still have bite. Then add tomatoes and basil and season with salt and pepper. Serve with the meatballs on preheated plates.
