Pork Meatballs with Sauerkraut
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1039
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,039 cal. | (49 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 87.2 μg | (145 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,703 mg | (43 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 30.8 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams ground pork
- 1 medium sized onion
- 4 Tbsps breadcrumbs
- 1 bunch Dill
- 2 eggs
- salt
- 1 Tbsp Caper
- 80 grams smoked Bacon
- vegetable oil (for frying)
- For sauerkraut
- 3 Tbsps vegetable oil
- 10 Juniper berries
- 6 bay leaves
- 1 Tbsp sugar
- 1 Tbsp paprika
- 400 milliliters dry white wine
- 1000 grams Sauerkraut
- to serve
- 200 milliliters Sour cream
- 1 bunch Dill
Preparation steps
1.
Finely chop onion, dill fronds, bacon and capers. Transfer to a large bowl. Add ground pork, bread crumbs and eggs. Season with salt and mix well. Shape mixture into 8 balls. Cover with foil and refrigerate.
2.
To make sauerkraut: Heat 3 tablespoons oil in a pan. Add spices and sugar and cook a few seconds. Add wine and sauerkraut. Cover and simmer about 40 minutes.
3.
In a pan, fry meatballs in hot oil on all sides.
4.
Transfer sauerkraut to a baking pan. Place meatballs on top of sauerkraut and bake in a preheated oven at 200°C (approximately 400 °F) until meatballs are cooked through, 20-25 minutes.
5.
Serve meatballs and sauerkraut with sour cream and sprinkle with dill.
6.
Serve with white bread, if desired.
