Pasta Salad with Meatballs and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,094 cal. | (52 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 77.9 μg | (130 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,241 mg | (31 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the salad
- 400 grams Penne
- salt
- 150 grams Cherry tomatoes
- 1 handful Arugula
- 100 grams black Olives (pitted)
- 4 Tbsps white balsamic vinegar
- 2 Tbsps olive oil
- white peppers
- 100 grams green Pesto (from a jar)
- For the meatballs
- 1 handful parsley
- ½ organic Orange
- 1 onion
- 2 garlic cloves
- 5 Tbsps olive oil
- 500 grams Ground meat (mixed)
- 1 tsp ground paprika (sweet)
- 1 pinch Red pepper flakes
- salt
- peppers
- 1 Tbsp breadcrumbs
- 400 grams crushed Tomatoes (canned)
- 50 grams black Olives
- 2 Tbsps Pine nuts
- freshly grated Parmesan (to taste)
Preparation steps
For the salad, cook the penne in boiling salted water until al dente, then rinse with cold water. Rinse and halve the tomatoes. Rinse the arugula and shake dry. Drain olives and mix with the tomatoes, arugula and penne. Season with vinegar, oil, salt and pepper. Spread the pesto on 4 serving dishes and place the salad on it.
For the meatballs, rinse the parsley and finely chop. Rinse the orange, wipe dry and strip the zest with a zester. Squeeze out the juice. Peel onion and garlic and finely chop both. Sauté onion and garlic in 1 tablespoon oil, then remove from heat. Mix the ground meat with half the onion mixture, 2 tablespoons of the orange juice, paprika, red pepper flakes and salt and pepper to taste. Add half the parsley and knead. If necessary, add breadcrumbs. Mix until firm and smooth. Shape into small balls and fry in the remaining oil on all sides for about 10 minutes.
Simmer the crushed tomatoes in a pot with the remaining onion mixture for about 10 minutes. Add the drained olives and the remaining orange juice. Season with salt and pepper. Toast the pine nuts in a dry pan until golden brown.
Arrange the meatballs with tomato sauce on plates. Serve sprinkled with pine nuts, orange zest, remaining parsley and Parmesan. Serve the pasta salad with the meatballs and toasted white bread, if desired.
