Polpettini in Sauce
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 16 ozs ground Beef
- 1 tsp ground Cumin
- 1 onion (grated)
- 1 egg
- salt
- freshly ground Black pepper
- 2 Tbsps olive oil
- For the tomato sauce
- 35 ozs ripe Tomatoes
- 2 Tbsps olive oil
- 1 onion (chopped)
- 1 clove garlic cloves (crushed)
- ⅞ cup Red wine (or vegetable stock)
- salt
- peppers
- To garnish
- Basil
Preparation steps
1.
For the meatballs: mix together all the ingredients (except the oil) until well blended. Form the mixture into about 20 balls.
2.
Heat the oil in a frying pan over a medium heat and fry the meatballs in batches until browned on all sides. Remove from the pan and set aside.
3.
For the tomato sauce: put the tomatoes into boiling water for a few seconds, then skin, halve, remove the seeds and chop the tomatoes.
4.
Heat the oil in a frying pan and cook the onion and garlic for a few minutes until soft. Add the tomatoes and wine or stock, reduce the heat and simmer gently for about 15 minutes until thickened. Season to taste with salt and pepper
5.
Add the meatballs to the pan. Cover them in the sauce and cook for 5-10 minutes until cooked through.
6.
Garnish with basil.
