Pasta Polpette

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Pasta Polpette
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Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Calories:
1892
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,892 kcal(90 %)
Protein86.15 g(88 %)
Fat37.62 g(32 %)
Carbohydrates355.52 g(237 %)
Sugar added0 g(0 %)
Roughage102.59 g(342 %)
Vitamin A2,298.62 mg(287,328 %)
Vitamin D0.23 μg(1 %)
Vitamin E22.82 mg(190 %)
Vitamin B₁3.75 mg(375 %)
Vitamin B₂1.88 mg(171 %)
Niacin50.86 mg(424 %)
Vitamin B₆13.98 mg(999 %)
Folate620.28 μg(207 %)
Pantothenic acid6.76 mg(113 %)
Biotin4.66 μg(10 %)
Vitamin B₁₂0.93 μg(31 %)
Vitamin C4,795.25 mg(5,048 %)
Potassium11,315.3 mg(283 %)
Calcium682.45 mg(68 %)
Magnesium626.69 mg(209 %)
Iron25.74 mg(172 %)
Iodine65.89 μg(33 %)
Zinc10.72 mg(134 %)
Saturated fatty acids8.4 g
Cholesterol115.7 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
shallots (or 1 onion)
2 cups
canned tomatoes
1
5 tablespoons
1 tablespoon
200
freshly ground peppers
1.334 cups
ground Beef
1.334 cups
ground Pork
1
1 tablespoon
1 teaspoon
thyme leaves (chopped)
7 cups
2 tablespoons
black Olives (pitted and sliced)
2 tablespoons
diced tomatoes
Basil leaves 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.