Penne with Turkey Meatballs
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
641
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauce
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 stalk Celery
- 1 Tbsp olive oil
- 500 grams Peeled, crushed Tomatoes (canned)
- salt
- freshly ground peppers
- 1 tsp dried oregano
- For the meatballs
- 1 day old White roll
- 500 grams Ground turkey
- 1 egg
- ½ tsp medium spicy Mustard
- 1 Tbsp freshly chopped parsley
- 20 grams clarified butter
- also
- 400 grams Penne
Preparation steps
1.
For the sauce, peel the onion, garlic and carrot and cut into very small cubes. Rinse the celery and also cut into small cubes. Heat the oil in a saucepan and saute the onion with the garlic until translucent.
2.
Add the vegetables and sauté briefly, then add the tomato. Season with salt, pepper and oregano, and simmer for 10-15 minutes over medium heat.
3.
For the meatballs, soak the bread in warm water, then drain well. Mix the ground turkey with the egg, mustard, parsley and bread, season with salt, pepper and form into small meatballs. Brown in a pan with hot butter frying pan, then add to the sauce and season again.
4.
Cook the pasta in boiling salted water until al dente, then drain and plate with the meatballs and sauce.
