Pork Meatballs
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
721
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 73.5 μg | (123 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,235 mg | (31 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams ground pork
- 2 garlic cloves
- 1 egg
- 3 Tbsps breadcrumbs
- 1 Tbsp chopped mint
- 1 bunch cilantro (about 40 grams)
- 1 Cucumber
- 100 grams soybean sprout
- salt
- ½ tsp ground paprika
- freshly ground peppers
- vegetable oil (for frying)
Preparation steps
1.
Place ground pork in a bowl. Peel and finely chop garlic. Add garlic, egg, breadcrumbs and mint to the meat. Coarsely chop cilantro leaves and add half to the meat. Season with salt, paprika to taste and pepper; mix well. Form small meatballs. In a non-stick pan, fry meatballs in plenty of hot oil, turning occasionally, until golden-brown, about 8 minutes.
2.
Meanwhile, rinse cucumber, halve lengthwise and scrape out seeds. Cut in half crosswise. Coarsely grate cucumber and divide among plates. Top with sprouts and remaining cilantro. Serve with meatballs on toothpicks.
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