Potato Apple Salad with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,661 mg | (42 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the salad
- 1 kilogram waxy potatoes
- ½ Cucumber
- 250 milliliters instant Vegetable broth
- salt
- freshly ground peppers
- 4 Tbsps Vinegar
- 1 Tbsp chopped parsley
- 1 Apple (best, red-cheeked)
- 3 Tbsps vegetable oil
- For the meatballs
- 500 grams mixed Ground meat
- 1 shallot (finely chopped)
- 1 day-old White roll
- milk (for soaking)
- 1 egg
- ½ tsp salt
- freshly ground peppers
- clarified butter
Preparation steps
For the salad, peel, rinse and cook the potatoes in salted water for about 20 minutes.
Drain the potatoes and allow to cool slightly. Cut the potatoes into slices, put in a bowl and season with salt and pepper.
Boil the broth in a pot. Add the vinegar to the broth and pour over the potatoes. Leave to soak for at least 20 minutes.
Rinse the apples, cut into quarters, remove seeds and cut into thin slices. Rinse the cucumber, peel and cut into thin slices. Add the cucumber along with the apple slices to the potatoes. Stir in the parsley and olive, toss and season to taste.
For the meatballs, saute the shallot in a pan in butter. Soak the bread in milk, squeeze and add together with the shallots and the egg to the ground meat. Mix well and season with salt and pepper. Make small balls from the ground meat with wet hands and fry the meatballs in hot butter until golden brown.
Serve the meatballs on the salad.
