Pasta with Meatballs

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Pasta with Meatballs
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
628
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie628 cal.(30 %)
Protein29 g(30 %)
Fat23 g(20 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage10.5 g(35 %)
Vitamin A1.9 mg(238 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.1 mg(18 %)
Vitamin K90.5 μg(151 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin12 mg(100 %)
Vitamin B₆0.9 mg(64 %)
Folate189 μg(63 %)
Pantothenic acid1.2 mg(20 %)
Biotin14 μg(31 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C37 mg(39 %)
Potassium1,155 mg(29 %)
Calcium144 mg(14 %)
Magnesium99 mg(33 %)
Iron4.1 mg(27 %)
Iodine19 μg(10 %)
Zinc4.6 mg(58 %)
Saturated fatty acids11.1 g
Uric acid237 mg
Cholesterol119 mg
Complete sugar12 g

Ingredients

for
4
For the pasta
350 grams Fusilli
2 stalks Leeks
4 carrots
½ bunch parsley
salt
peppers
butter
For the meatballs
1 slice Toast
4 Tbsps Whipped cream
250 grams Ground meat
1 egg
peppers
grated Lemon peel
butter
How healthy are the main ingredients?
LeekWhipped creamparsleycarrotsaltegg

Preparation steps

1.

For the meatballs: cut off bread crusts and soak bread in cream briefly. Combine ground meat with egg and lemon zest, season with salt and pepper, mix well. Add squeezed bread and make small meatballs. 

2.

Cook pasta in plenty of salted water al dente. Heat butter in a pan and brown meatballs on all sides.

3.

For the pasta: rinse leeks and cut into rings. Rinse and peel carrots, cut into sticks. Blanch leeks and carrots in boiling salted water briefly and drain well. 

4.

Heat butter in a saucepan, saute leeks and carrots for a few minutes. Add paste and season well with salt and pepper. Add meatballs and sprinkle with chopped parsley. Arrange on plates and serve.