Onions Stuffed with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,415 mg | (35 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 8 onions
- salt
- 1 egg
- 2 Tbsps finely chopped parsley
- 1 tsp pink peppercorns
- 50 grams grated Cheese (such as, Emmentaler)
- 400 grams Ground meat (mixed)
- freshly ground peppers
- vegetable oil (for the mold)
- 1 tsp colorful peppers
- 4 Tomatoes
- 1 Tbsp finely chopped thyme
- 100 milliliters Beef broth
- 250 milliliters Dark beer
- 600 grams starchy potatoes
- 150 milliliters milk
- 20 grams butter
- chopped parsley (for garnish)
Preparation steps
Peel the onions and cook in salted water for about 10 minutes until done. Remove and drain. Cut a lid from each and gently scoop out the flesh with a teaspoon.
Finely chop the onion flesh. Take 2-3 tablespoons and mix along with the egg, parsley, peppercorns and the cheese into the ground meat. Knead well and season with salt and pepper.
Preheat the oven to 180°C (approximately 350ºF).
Spoon the meat mixture into the onions and place in an oiled baking pan.
Combine the colorful pepper and crushed peppercorns with the remaining chopped onion, the broth and the beer. Season with salt and pepper and pour around the onions.
Put on the lid and bake for about 40 minutes until golden brown.
Season the sauce before serving.
For the purée, peel and rinse the potatoes and boil in salted water for about 30 minutes until done. Drain, press through a ricer and let the water evaporate.
Boil the milk and the butter with the mashed potatoes and stir until creamy. Season with salt and pepper and transfer into bowls.
Garnish with parsley and serve alongside the stuffed onions (in separate bowls if preferred).
