Potato and Meatball Casserole
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
820
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 820 cal. | (39 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 145.3 μg | (242 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,504 mg | (38 %) | ||
| Calcium | 417 mg | (42 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 325 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the casserole
- 500 grams cooked potatoes
- 250 grams Broccoli
- salt
- 2 carrots
- 250 grams Cherry tomatoes
- For the meatballs
- 400 grams mixed Ground meat
- 1 egg
- 1 Tbsp freshly chopped parsley
- 1 generous pinch Lemon peel
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
Preparation steps
1.
For the casserole: Peel potatoes and slice. Rinse broccoli and blanch for 1-2 minutes in salted water. Rinse with cold water and drain. Peel and thinly slice carrots. Rinse tomatoes.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
For the meatballs: Combine meat, egg, parsley, lemon zest and breadcrumbs in a bowl. Season with salt and pepper and knead well. Shape mixture into small meatballs.
4.
Put vegetables and meatballs in a buttered baking dish. Beat eggs and cream and season with salt, pepper and nutmeg. Pour over the casserole and sprinkle with cheese. Bake until golden brown, about 30 minutes. Serve garnished with parsley.
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