Pork Meatballs and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 160.3 μg | (267 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 437 μg | (146 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,433 mg | (36 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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
Preparation steps
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.
Meanwhile, peel and dice carrots. Rinse snow peas and julienne. Rinse and slice scallions.
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.
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.
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.
