Pasta with Meatballs in Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 818 cal. | (39 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 975 mg | (24 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- olive oil
- 400 grams diced Tomatoes (canned)
- 500 grams mixed Ground meat
- 2 Tbsps breadcrumbs
- 1 egg
- 100 grams green Olives (pitted)
- 1 Tbsp freshly cut Basil
- salt
- freshly ground peppers
- 1 pinch sugar
- 400 grams Spaghetti
- Basil (for garnishing)
- freshly grated Parmesan
Preparation steps
Peel and chop onions and garlic. Heat 2 tablespoons of olive oil in a pan and saute onions and garlic until translucent. Set aside half of mixture. Combine the rest with diced tomatoes, add a little water if necessary and simmer for about 20 minutes on low heat.
Combine ground meat with remaining onion and garlic mixture, add breadcrumbs and egg and mix well, season with salt and pepper. If mixtuure is too thin, add more breadcrumbs. Shape mixture into small meatballs. Heat 2-3 tablespoons of olive oil in a pan and cook meatballs, few at a time, until golden brown on all sides.
Place meatballs into tomato sauce and simmer for about 10 minutes or until done. Add basil and olives and season with salt, pepper and sugar.
Cook spaghetti in plenty of boiling salted water until al dente. Drain and transfer to plates. Top with sauce with meatballs and sprinkle with basil leaves and Parmesan, serve.
