Mozzarella Meatballs
Mozzarella Meatballs - Mozzarella Meatballs with Zucchini and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 Tbsp butter
- 600 grams mixed Ground meat
- 1 egg
- ½ tsp noble sweet ground paprika
- 1 Tbsp chopped thyme
- salt
- peppers (from the mill)
- 2 Tbsps olive oil
- 2 small Zucchini
- 3 Tomatoes
- 250 grams Mozzarella
- 2 Tbsps Pine nuts
- For dunnage
- 2 Tbsps fresh Fresh herbs (z. B. basil, thyme, parsley)
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Peel onion and garlic, chop finely and fry in pan in hot butter until translucent. Allow to cool slightly.
Knead minced meat with onion, garlic, egg, paprika and thyme. Season mixture with salt and pepper. Form mixture into 12 meatballs and flatten meatballs slightly. Heat oil in a pan and fry meatballs on each side for 3-4 minutes. Cut mozzarella into slices. Place meatballs in a baking dish.
Rinse zucchini and tomatoes and cut into slices 0.5 cm (about 1/4 inch) thick. Sauté zucchini in a dry frying pan, cooking both sides, and season with salt and pepper.
Distribute tomatoes and zucchini between meatballs. Sprinkle vegetables and meatballs with mozzarella and bake in a preheated oven until golden for 15-20 minutes. Toast pine nuts in a dry frying pan. Serve meatballs and vegetables on plates sprinkled with pine nuts and fresh herbs.
