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Pasta with Turkey meatballs
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
908
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 908 cal. | (43 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 729 mg | (18 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 400 grams Ground turkey
- 1 tsp medium-hot Mustard
- 1 egg yolk
- 6 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 500 grams Linguine
- 250 milliliters Whipped cream
- 2 Tbsps grainy Dijon mustard
- 100 grams Roquefort cheese
- flat-leaf parsley (for garnish)
Preparation steps
1.
In a bowl, mix ground turkey with mustard, egg yolk and breadcrumbs. Season with salt and pepper and knead well. Form mixture into about 16 meatballs. In a frying pan, heat butter. Add meatballs and fry on all sides until lightly browned, about 10 minutes total.
2.
Cook linguine in plenty of salted boiling water until al dente. Drain. In a large pan, bring cream and Dijon mustard to a boil. Cut cheese into small pieces and add to pan. Stir until melted. Add pasta to pan and toss to coat with sauce. Season with salt and pepper. Divide pasta among bowls and top with turkey meatballs. Serve garnished with parsley.
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