Onions Filled with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 851 cal. | (41 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 36.9 μg | (82 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,808 mg | (45 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 12 small yellow onion
- salt
- 1 egg
- 2 Tbsps freshly chopped parsley
- 60 grams grated Cheese (such as Emmentaler)
- 400 grams Ground meat (mixed)
- freshly ground peppers
- olive oil (for the pan)
- 4 Tomatoes
- 250 grams Arborio rice
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 200 milliliters dry white wine
- 750 milliliters Vegetable broth
- chopped parsley (for garnish)
Preparation steps
Peel onions and cook in a pot of boiling salted water for about 10 minutes until done. Remove from the pot and drain. Cut a lid off of each onion and gently scoop out insides with a teaspoon. Finely chop insides of onions and lids. Mix 2-3 tablespoons chopped onions in a bowl with egg, parsley, cheese and ground meat, knead well and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F).
Fill onions with ground meat mixture and place in an oiled deep baking pan. Cook in the preheated oven for about 25 minutes until golden brown.
Rinse tomatoes, cut into quarters, remove seeds and dice. Heat oil in a pan, fry remaining chopped onion with rice, stir in tomato paste and deglaze the pan with white wine. Add tomatoes and broth, cover and simmer for about 20 minutes while stirring occasionally. Add broth as needed and season with salt and pepper.
Arrange tomato rice on plates, place onions on top and serve garnished with parsley.
