Poultry Meatballs
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
332
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stale White roll
- 1 shallot
- 1 Tbsp butter
- 600 grams Ground turkey
- 20 grams dried Cranberry
- 2 Tbsps freshly chopped Sage
- 1 egg
- breadcrumbs (as needed)
- salt
- peppers
- 2 Tbsps Canola oil
Preparation steps
1.
Soak the bread in a little water. Peel the shallot, dice and sauté until translucent in the hot butter. Remove from the heat. Place the ground turkey in a bowl. Chop the cranberries finely and mix in with the ground turkey. Add the sage, the well-squeezed bread, diced shallots and the egg. Knead with hands and add breadcrumbs as needed. Season well with salt and pepper. With wet hands, form small meatballs. Saute meatballs in a pan in hot oil for 6-8 minutes until golden brown. Drain on paper towels.
2.
Serve to taste on skewers and with dip.
