Mozzarella-Stuffed Meatballs and Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 908 cal. | (43 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 918 mg | (23 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 stale White roll
- 2 sprigs thyme
- 2 sprigs oregano
- 1 onion
- 1 garlic clove
- 3 Tbsps olive oil
- 1 scoop Mozzarella (125 grams)
- 600 grams mixed Ground meat
- 1 egg
- 1 tsp sharp Mustard
- salt
- freshly ground peppers
- 150 grams Cherry tomatoes
- 400 grams Tagliatelle
- 2 Tbsps butter
- 2 Tbsps Basil (cut into strips)
Preparation steps
Soak the bread in lukewarm water. Rinse the herbs, shake dry, pluck off the leaves and chop finely. Peel the onion and garlic and chop finely. Heat 1 tablespoon of oil in a skillet, add the onion and garlic and cook, stirring occasionally until the onion is translucent. Remove from the heat, transfer to a bowl and stir in the herbs. Cool to room temperature. Drain the mozzarella and cut into 4 slices. Squeeze the bread to remove the liquid and add to the bowl with the onion mixture along with the ground beef, egg and the mustard. Season with salt and pepper and knead to combine.
Shape the meat mixture into 8 equal size patties, pressing them very flat. Top 4 of the patties with mozzarella, top with the remaining 4 patties and shape into meatballs. Heat the remaining oil in a skillet over medium heat and saute the meatballs until golden brown. Reduce the heat and saute the meatballs, turning them occasionally until cooked through, about 10 minutes. Rinse the tomatoes and add to the pan.
Cook the pasta in a pot of boiling salted water until al dente.
Drain well. Heat the butter in a skillet, add the pasta and the basil and cook until heated through.
Serve with the meatballs and tomato sauce on warmed plates.
