Saffron Pepper Rice with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 30.8 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 4 g |
Ingredients
- For meatballs
- 1 small onion
- 2 garlic cloves
- 300 grams Ground lamb
- 1 small red chili pepper
- ¼ tsp Cumin
- ½ tsp dried thyme
- salt
- Black pepper
- For the saffron pepper rice
- 350 grams Long grain rice
- 1 sm can Saffron
- 1 Red Bell pepper
- 1 green Bell pepper
- 150 grams Frozen pea
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Dissolve saffron in 1 tablespoon of water and cook the rice according to package directions. Drain well.
Rinse peppers, halve, remove seeds and ribs and cut into strips. Heat oil in a pan and sauté the peppers in hot oil for 5 minutes. Add peas and cook another 4 minutes, then mix everything with the rice and season with salt and pepper.
Peel the onion and the garlic cloves. Mince the onion and press the garlic through a garlic press. Rinse chile, slit lengthwise, remove seeds and finely chop.
Mix all together with the ground lamb and season with cumin, thyme, salt and pepper.
With moistened hands form about 16 balls from the meat mixture.
Heat the olive oil in a pan.
Cook the meatballs about 10 minutes until golden brown.
To serve, distribute saffron pepper rice on a plate and top with the meatballs.
