Potato Salad with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams waxy potatoes
- 100 milliliters Vegetable broth
- 2 Tbsps Canola oil
- 2 Tbsps Raspberry vinegar
- 2 Tbsps apple cider vinegar
- salt
- peppers
- 2 handfuls mixed Fresh herbs (such as parsley, radish leaves, arugula, wild mustard flowers)
- 1 day-old White roll
- 1 shallot
- 1 garlic clove
- 4 Tbsps sunflower oil
- 400 grams mixed Ground meat
- 1 egg yolk
- 1 tsp sweet ground paprika
- 1 generous pinch Chili powder
Preparation steps
For the potato salad: rinse the potatoes and cook until tender, or about 30 minutes. Cool slightly, then peel and cut into slices. Add the vegetable broth, 2 tablespoons of each oil, vinegar, salt and pepper to the potato mixture.
Rinse the herbs, shake dry and remove tough stems. Pick the flowers from the wild mustard and set aside.
For the meatballs: soak the dinner roll with water. Peel the shallot and finely chop the garlic. Fry in 1 tablespoon in hot oil (save residual oil for later). Mix this in a bowl with the minced meat, the bun and the yolk. Season with paprika, chilli, salt and pepper. Using your hands, form small balls from the mixture. Using the residual oil, fry the meatballs until golden brown on all sides, or for about 5 minutes. Set them to dry on paper towels.
Mix the potato salad with herbs, mustard flowers and meatballs, and serve.
