Pasta with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 44.2 μg | (74 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams Penne
- 500 grams Ground meat
- 1 minced garlic clove
- 1 egg
- breadcrumbs
- 1 Tbsp chopped parsley
- 2 yellow Bell pepper
- 200 grams Beans
- 30 grams Dandelion greens
- 100 milliliters Beef broth
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Cook the penne in boiling salted water until al dente.
Mix the ground meat with the garlic, egg and parsley. Mix in breadcrumbs until mixture becomes firm and easy to work with. Season with salt and pepper and shape into small meatballs.
Rinse the bell peppers, cut in half, trim and chop. Rinse, trim and cut the green beans diagonally into bite-sized pieces. Blanch in boiling salted water until crisp-tender, about 3 minutes. Rinse under cold water and drain. Sauté the meatballs in hot oil, then add bell peppers and green beans and deglaze with the broth. Cover and cook until done, 5-6 minutes.
Meanwhile, rinse and trim the dandelion leaves.
Drain the penne and add to the meatballs. Season with salt and pepper and transfer to plates. Serve topped with the dandelion leaves.
