Polpette Pasta
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
2178
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,178 cal. | (104 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 351 g | (234 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 26.4 g | (88 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,906 mg | (48 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 326 mg | (109 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 15.8 mg | (198 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 483 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 slice day-old white bread (toasting bread)
- 3 Tbsps milk
- 2 ⅔ cups ground Meat (mixed)
- 1 egg
- lemon zest
- 2 shallots (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 4 Tbsps olive oil
- 1 Tbsp tomato puree
- 2 ½ cups chopped Tomatoes (tinned)
- sugar
- 8 cups macaroni
Preparation steps
1.
For the meatballs, soak the bread briefly in the milk. Add the minced meat, egg and a pinch of lemon zest, season with salt and ground black pepper and knead together well. Shape the mixture into small balls.
2.
For the tomato sauce, fry the shallots and garlic in 2 tbsp hot oil in a pan until translucent. Stir in the tomato purée, add the tomatoes and simmer gently for around 20 minutes. Season to taste with salt, ground black pepper and a pinch of sugar.
3.
Meanwhile, cook the pasta in plenty of boiling salted water until al dente.
4.
Fry the meatballs in the remaining hot oil for around 5 minutes on all sides. Remove from the pan and drain on kitchen paper, then add to the tomato sauce and heat through for 1-2 minutes to absorb the flavours.
5.
To serve, drain the pasta and serve with the meatballs in the tomato sauce.
