Penne with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 41.3 μg | (69 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 827 mg | (21 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams Penne
- salt
- 4 Tbsps parsley
- 1 slice Toast (such as toast)
- 250 grams Ground meat
- 2 eggs
- 1 tsp medium-hot Mustard
- freshly ground peppers
- 1 onion
- 2 garlic cloves
- 150 grams red Bell pepper
- 1 red chili pepper
- 1 Tbsp olive oil
- 1 tsp Tomato paste
- 300 grams strained Tomatoes (canned)
- ½ tsp ground paprika
- 50 grams freshly grated Parmesan
Preparation steps
Cook the penne in boiling salted water according to the package directions until al dente. Drain the pasta and rinse under cold water.
Rinse and finely chop the parsley. Soak the toast in water briefly, then squeeze and mix with the parsley, ground meat, eggs, and mustard. Season to taste with salt and pepper, and knead briefly until combined. With wet hands, form small balls, and cook in boiling salted water for 6 minutes. Remove from the water and set aside.
For the sauce, peel and finely dice the onion and garlic. Rinse and halve the chili pepper and the pepper. Remove the seeds and finely dice.
Heat the olive oil in a pan, then sauté the onions and garlic until soft. Add the tomato paste and sauté briefly. Deglaze with the tomatoes and simmer for 5-10 minutes. if the sauce become too thick, thin with a little water. Season to taste with salt, pepper, and paprika. Add the meatballs and the pasta to the sauce, and heat through. Transfer the pasta to four plates. Garnish with freshly grated parmesan cheese, and serve.
