Pork Meatballs and Asparagus

0
Average: 0 (0 votes)
(0 votes)
Pork Meatballs and Asparagus
share Share
print
bookmark_border Copy URL
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
553
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie553 cal.(26 %)
Protein36 g(37 %)
Fat35 g(30 %)
Carbohydrates21 g(14 %)
Sugar added2 g(8 %)
Roughage7.5 g(25 %)
Vitamin A0.9 mg(113 %)
Vitamin D0.5 μg(3 %)
Vitamin E9.9 mg(83 %)
Vitamin K160.3 μg(267 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.8 mg(73 %)
Niacin18.5 mg(154 %)
Vitamin B₆0.7 mg(50 %)
Folate437 μg(146 %)
Pantothenic acid3.2 mg(53 %)
Biotin16.6 μg(37 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C84 mg(88 %)
Potassium1,433 mg(36 %)
Calcium145 mg(15 %)
Magnesium108 mg(36 %)
Iron5.9 mg(39 %)
Iodine37 μg(19 %)
Zinc7 mg(88 %)
Saturated fatty acids14.5 g
Uric acid259 mg
Cholesterol153 mg
Complete sugar14 g

Ingredients

for
4
For the vegetables
1 ½ kilograms white Asparagus
salt
1 tsp sugar
2 Tbsps lemon juice
1 carrot
50 grams Snow peas
1 scallion
50 milliliters white wine
freshly ground peppers
20 grams butter
For the meatballs
1 (day-old) White roll
2 shallots
1 Tbsp butter
500 grams Ground meat (pork)
2 Tbsps mint (minced)
1 egg
salt
freshly ground peppers
2 Tbsps Canola oil
How healthy are the main ingredients?
Snow peasugarmintsaltcarrotshallot

Preparation steps

1.

For the vegetables: Rinse asparagus, trim off woody ends and boil in salted water with sugar and 1-2 tablespoons of lemon juice for about 20 minutes.

2.

Meanwhile, peel and dice carrots. Rinse snow peas and julienne. Rinse and slice scallions. 

3.

Preheat the oven to 80°C (approximately 175°F).

Strain asparagus and reserve cooking liquid. Place asparagus on a plate and keep warm in the oven.

4.

For the meatballs: Soak bread in a little water. Peel and mince shallot. Heat butter in a pan and cook shallot. Combine squeezed bread, shallots, pork, mint and egg. Season with  salt and pepper and knead into a dough. Use damp hands to form small balls, about 3 cm (approximately 1 inch) in diameter.

Heat oil in a pan and cook meatballs on all sides, about 8 minutes. Add to asparagus in the oven and keep warm.

5.

Measure 600 ml (approximately 20 ounces) of asparagus cooking liquid and boil with white wine. Add vegetables and cook for about 1 minute, then remove from heat and season with white wine, salt, pepper and remaining lemon juice.

Melt butter and drizzle over asparagus. Plate meatballs and asparagus. Serve drizzled with sauce.