Rosemary Meatballs with Mint Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 stale White roll
- 1 onion
- 3 Tbsps vegetable oil
- 1 egg
- 600 grams mixed Ground meat
- 1 tsp Dijon Mustard
- 2 Tbsps finely chopped Fresh herbs (such as thyme and parsley)
- breadcrumbs (as needed)
- salt
- freshly ground peppers
- 1 handful Sage
- 10 sprigs rosemary
- For the mint yogurt dip
- 1 garlic clove
- salt
- 2 Tbsps finely chopped mint
- 300 grams Yogurt (0.1% fat)
- 1 splash lemon juice
- freshly ground peppers
Preparation steps
Soak the stale rustic roll in water.
Peel and finely chop the onion. Heat 1 tablespoon of vegetable oil in a large pan and sauté the onion until softened. Remove from heat and let cool. Place the ground meat in a large bowl. Squeeze the excess water from the roll and add to the meat along with the egg, onions, Dijon mustard and chopped herbs. Season with salt and pepper. Mix well with hands and add enough breadcrumbs to thicken the mixture so that it's moldable. Shape into small balls.
Heat the remaining vegetable oil in a large pan and cook the meatballs for about 8 minutes, until golden brown. Drain on paper towels and allow to cool slightly.
For the mint yogurt dip: Peel and mince the garlic. Whisk together the yogurt, chopped mint and a dash of lemon juice until smooth. Season with salt and pepper.
Skewer the meatballs onto the rosemary sprigs and small twigs with sage leaves attached. Serve with the mint yogurt dip.
