Ribbon pasta with meatballs
(Percentage of daily recommendation)
| Calorie | 888 cal. | (42 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 48.5 μg | (81 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,105 mg | (28 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- 1 handful smoothness parsley
- 300 grams Tomatoes
- 1 Red Bell pepper
- 600 grams mixed Ground meat
- 2 eggs
- salt
- peppers (from the mill)
- 400 grams Tagliatelle
- 4 Tbsps olive oil
- 50 grams Parmesan (freshly grated)
Preparation steps
Peel and finely chop the onion. Rinse the parsley, shake dry and cut the leaves into strips. Free the tomatoes from the stem and dive for about 30 seconds in boiling water. Rinse with cold water and remove the tomato skin. Chop the tomato flesh. Rinse, clean and finely chop the bell pepper. Mix and knead the ground beef with half the onion, parsley and egg. Season well with salt and pepper. Form small balls using hands.
Boil the pasta in salted water until al dente according to package directions. Drain well. Heat olive oil in a pan and fry the meatballs over medium temperature until all sides are lightly browned.
Add the tomatoes, remaining onions and peppers to the meatballs in the pan and simmer for 8-10 minutes, stirring occasionally. Season with salt and pepper. Put the pasta on plates and cover with contents of the pan. Sprinkle with remaining parsley and grated parmesan cheese.