Pasta Polpette
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Calories:
1933
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,933 cal. | (92 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 301 g | (201 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.2 g | (77 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,565 mg | (39 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 285 mg | (95 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 473 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots (or 1 onion)
- 2 cups canned Tomatoes
- 1 bay leaf
- 5 Tbsps olive oil
- 1 Tbsp parsley
- salt
- 200 freshly ground peppers
- 1.334 cups ground Beef
- 1.334 cups ground Pork
- 1 egg yolk
- 1 Tbsp breadcrumbs
- 1 tsp thyme (chopped)
- 7 cups Fusilli
- 2 Tbsps black Olives (pitted and sliced)
- 2 Tbsps diced Tomatoes
- Basil to garnish (optional)
Preparation steps
1.
Peel and finely dice the shallots. Heat 3 tbsp oil in a pan and sweat the shallots until translucent. Now take out about half of the shallots and set aside. Add the tomatoes with their juice, the bay leaf and parsley to the pan and season with salt and pepper. Simmer gently without a lid for about 15 minutes.
2.
Put the mince, egg yolk, breadcrumbs, thyme, the reserved shallots, salt and pepper into a bowl and mix well to combine. Using moistened hands form into small balls. Heat the rest of the oil in a frying pan and brown on all sides.
3.
Meanwhile cook the fusilli in boiling, salted water until al dente. Drain thoroughly.
4.
Serve the fusilli on plates with the sauce and the meatballs. Add the sliced olives and diced tomatoes. Serve garnished with basil leaves cut into strips if you wish.
