Olive and Mozzarella-Stuffed Meatballs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
543
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 726 mg | (18 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams mixed Ground meat
- 2 scallions (finely chopped)
- 1 garlic clove (finely chopped)
- 1 carrot (grated)
- 1 Tbsp rosemary (finely chopped)
- 2 eggs
- breadcrumbs
- salt
- peppers (freshly ground)
- 125 grams Mozzarella
- 2 Tbsps black Olives (pitted)
- 2 Tbsps green Olives (pitted)
- olive oil
Preparation steps
1.
Knead the ground meat with onion, garlic, carrot and rosemary. Season with salt and pepper and knead in the eggs. Add breadcrumbs 1 tablespoon at a time to create a supple, malleable dough. Drain the mozzarella and chop finely. Chop olives finely. Form dough into meatballs, pressing a well in the center of each and filling with olive and mozzarella cheese pieces. Wrap meat mixture around cheese and olive filling to seal. Place the meatballs on a slightly-oiled broiler pan and broil under the oven broiler (not too close to the flame). Broil for about 5-6 minutes on each side, watching carefully.
2.
Optionally, brush meatballs with a little oil and fry in a grill pan on both sides. Serve meatballs lukewarm with a vegetable salad, if desired.
