Pasta with meatballs and cream sauce
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 600 grams Ground veal
- 1 Tbsp Caper
- 1 egg yolk
- 1 Tbsp scallions
- 1 generous pinch lemon zest (organic)
- salt
- freshly ground peppers
- breadcrumbs (as needed)
- 500 milliliters Beef broth
- 400 grams Tagliatelle
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 150 milliliters dry white wine
- 100 milliliters Whipped cream
- 2 Tbsps finely chopped parsley
Preparation steps
Place the ground meat in a bowl. Drain the capers and chop. Add with the egg yolk and the chives to meat. Season with the lemon zest, salt and pepper and mix thoroughly. Supplement as needed with breadcrumbs. Form the mixture into small balls.
Boil the broth in a pot, add meatballs and cook about 10 minutes until done on low heat; do not allow to boil.
Cook the pasta in boiling salted water until al dente.
Peel the shallot and garlic and sweat until translucent in a pan in hot butter. Stir in the flour. Deglaze with the wine and a little broth (about 100 ml, approximately 1/2 cup). Bring to boiling, add the cream and simmer for about 5 minutes until creamy. Puree with a hand blender and season with salt and pepper. Remove the meatballs with a slotted spoon and briefly swirl in the sauce.
Drain the noodles and arrange on plates. Top with the meatballs and sauce and serve garnished with parsley.