Mozzarella-Stuffed Meatballs with Green Salad
Mozzarella-Stuffed Meatballs with Green Salad - Spicy meatballs with melty mozzarella inside.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 134 mg |
Ingredients
- Ingredients
- 1 stale White roll
- 125 grams Mozzarella (9% fat)
- 3 stalks parsley
- 1 garlic clove
- 500 grams Ground sirloin
- 1 egg
- 1 tsp hot Mustard
- salt
- peppers
- 1 Tbsp Canola oil
- 150 grams mixed Lettuce
- 200 grams red seedless Grape
- 2 Tbsps Orange juice
- 1 tsp honey
- Dijon mustard
- 3 Tbsps olive oil
Preparation steps
Tear roll into bite-sized pieces and soak in lukewarm water. Drain mozzarella and cut into small cubes. Rinse parsley, shake dry and pluck leaves.
Peel and press garlic. Squeeze the bread to remove excess water. Mix squeezed bread with garlic, ground sirloin, egg, hot mustard and salt and pepper to taste. Shape the mixture into balls and flatten. Place 1 piece of mozzarella in center of each flattened ball and cover with more of the meat mixture. Reshape the mixture into meatballs and press 1 parsley leaf into each.
Heat canola oil in a skillet over medium heat and cook the meatballs until golden brown. Reduce heat and continue cooking until done.
Meanwhile, rinse the lettuce and spin dry in a salad spinner. Rinse and halve the grapes. For the dressing, stir together orange juice, honey, Dijon mustard and olive oil and season with salt and pepper. Combine lettuce and grapes and place on serving plates with meatballs. Drizzle dressing over salad and serve.
