Pasta with Meatballs, Mushrooms and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,301 mg | (33 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the meatballs
- 1 stale White roll
- 2 shallots
- 2 garlic cloves
- 3 Tbsps olive oil
- 400 grams mixed Ground meat
- 1 egg
- 1 tsp freshly chopped thyme
- salt
- freshly ground peppers
- also
- 250 grams fresh button Mushroom
- 500 grams Spaghetti
- 600 grams chopped Tomatoes (canned)
- Chili powder (if desired)
- 2 Tbsps freshly chopped parsley
Preparation steps
Preheat oven to 400˚F/ 200˚C. Soak the roll in lukewarm water. Peel and finely chop shallots and garlic. Sauté half of shallots and garlic in 1 tablespoon oil until translucent. Remove from heat and let cool. In a bowl, mix shallot and garlic mixture with ground meat, egg, roll (squeezed to remove excess water) and thyme. Season with salt and pepper and mix well. Form mixture into small meatballs. Place on a baking sheet and cook for 20-23 minutes.
Rinse and thinly slice mushrooms.
Cook spaghetti in salted boiling water until al dente. In a frying pan, heat the remaining oil and sauté the remaining shallots and garlic. Add mushrooms and cook until the liquid released from the mushrooms has evaporated. Add tomatoes. Season with salt, pepper and chili and simmer over medium heat, stirring, about 10 minutes.
Stir in parsley and meatballs and rewarm everything. Serve meatballs and sauce with the drained pasta on a warm plate. Sprinkle with some freshly grated Parmesan cheese.
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