Saffron Arancini Stuffed with Meat and Peas
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
664
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 418 mg | (10 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams peas
- 1 onion
- 2 Tbsps olive oil
- 200 grams mixed Ground meat
- salt
- Chili powder
- 250 grams Rice
- 1 pkg Saffron (ground)
- 3 Tbsps freshly grated pecorino romano
- 4 eggs
- 3 Tbsps Pastry flour
- 50 grams breadcrumbs
- vegetable oil (for frying)
Preparation steps
1.
Thaw the peas. Peel the onion and dice. Heat the olive oil in a pan and sauté the onion, ground beef and peas for 10-12 minutes. Season with salt and chili powder.
2.
Meanwhile, cook the rice in salted water according to package instructions. Mix the saffron with 2 tablespoons lukewarm water then mix into the rice with the cheese and 2 eggs. Form into 8 balls, make a well in the center of each ball and fill with 1 tablespoon meat mixture. Shape the rice back into balls, fully encasing the meat.
3.
Whisk the remaining eggs briefly. Coat the balls in the flour, dip in beaten eggs and then coat in breadcrumbs. Heat the oil in a large frying pan and deep-fry the arancini for 3-4 minutes, until golden brown.
lunch seasonal
