Polpette Casserole

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Polpette Casserole
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
628
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie628 kcal(30 %)
Protein40.55 g(41 %)
Fat27.63 g(24 %)
Carbohydrates49.94 g(33 %)
Sugar added0 g(0 %)
Roughage7.22 g(24 %)
Vitamin A807.37 mg(100,921 %)
Vitamin D0.63 μg(3 %)
Vitamin E2.91 mg(24 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.38 mg(35 %)
Niacin16.8 mg(140 %)
Vitamin B₆1.01 mg(72 %)
Folate132.22 μg(44 %)
Pantothenic acid1.26 mg(21 %)
Biotin5.56 μg(12 %)
Vitamin B₁₂1.91 μg(64 %)
Vitamin C21.9 mg(23 %)
Potassium1,069.21 mg(27 %)
Calcium160.88 mg(16 %)
Magnesium97.83 mg(33 %)
Iron5.36 mg(36 %)
Iodine15.75 μg(8 %)
Zinc6.19 mg(77 %)
Saturated fatty acids6.97 g
Cholesterol130.5 mg
Author of this recipe:

Ingredients

for
4
For the stew
1 ¼ cups
dried navy bean (soaked overnight)
2 tablespoons
1
onion (chopped)
2
carrots (diced)
1 stick
Celery (diced)
2 cloves
garlic (finely chopped)
14 ounces
cup
7 tablespoons
1
For the meatballs
18 ounces
ground Beef (minced)
1
1 cup
1 tablespoon
finely chopped parsley
2 tablespoons
To garnish
flat-leaf parsley

Preparation steps

1.
Put the drained beans in a large pan and bring to a boil. Boil briskly for 10 minutes and drain.
2.
Heat the oil in a frying pan and fry the onion for 5 minutes until softened. Add the carrots, celery and garlic and cook for 2 minutes.
3.
Add the tomatoes, stock, wine, salt and pepper and bring to a boil.
4.
Stir the hot tomato mixture, salt and pepper into the beans and bring to a boil.
5.
For the meatballs: mix the beef with the egg, breadcrumbs and parsley. Season with salt and pepper and form into balls about the size of a walnut.
6.
Heat the oil in a frying pan and fry the meatballs until browned on all sides.
7.
Put into the bean stew with the bouquet garni, cover and cook for about 1 hour until the beans are tender.
8.
Garnish with flat-leaf parsley