Pork Meatballs with Coconut-Tomato Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
578
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 45 g | (39 %) | ||
| 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 | 6.7 mg | (56 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 946 mg | (24 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Ground meat (pork)
- 1 garlic clove
- 1 shallot
- 1 red chili pepper
- 1 tsp freshly grated ginger
- 2 Tbsps freshly chopped cilantro
- 1 egg
- 2 Tbsps White bread crumbs
- soy sauce
- 3 Tbsps vegetable oil
- 2 Tbsps red Curry paste
- 200 milliliters Coconut milk
- 200 grams Tomatoes (canned)
- cilantro (for garnish)
Preparation steps
1.
Put ground pork in a bowl. Peel and finely chop garlic and shallot. Rinse chile pepper, remove seeds and ribs and chop finely. Add chile pepper, ginger, garlic, shallot, cilantro and egg to pork. Mix well. Add enough of the bread crumbs to make mixture easy to shape. Season to taste with soy sauce. Form mixture into small meatballs. Fry meatballs in 2 tablespoons hot oil until golden brown, 6-8 minutes.
2.
Sauté curry paste briefly in the remaining oil. Deglaze with coconut milk and add tomatoes. Simmer over low heat, about 5 minutes. Season to taste with soy sauce.
3.
Drain the meatballs on paper towels. Divide the coconut-tomato sauce among bowls and top with meatballs. Garnish with cilantro.
4.
Serve with noodles, if desired.
