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Seed Crusted Pork Meatballs

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Seed Crusted Pork Meatballs
524
calories
Calories
0
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Difficulty
50 min.
Preparation
Nutritions
Fat32.7 g
Saturated Fat Acids0 g
Protein33.7 g
Roughage0 g
Sugar added0 g
Calorie524
1 serving contains
Calories524
Protein/g33.7
Fat/g32.7
Saturated fatty acids/g0
Carbohydrates/g24
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
per 1 small red and green Bell pepper
1
2
medium Eggs
500 grams
4 tablespoons
4 tablespoons
5 tablespoons
1 bunch
2
Parsley (for garnish)
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Preparation steps

Step 1/4

Soak the bread in lukewarm water for 10 minutes. Rinse the peppers, cut into quarters, remove the stems, seeds and pith and chop very finely. Peel the onion and dice. Squeeze the excess water from the bread.

Step 2/4

Separate 1 egg. Combine 1 egg yolk, the remaining whole egg, bread and onion and season with salt and pepper. Add 1/2 of the peppers and 1/2 of the corn and shape into meatballs. Dip in the whisked egg whites then coat in the sunflower seeds.

Step 3/4

Heat 4 tablespoons butter in a large frying pan and sear the meatballs for 8 minutes. Keep warm. Trim the scallions, rinse and cut into pieces. Rinse the apples, cut into quarters, remove the seeds and cut into wedges. 

Step 4/4

Add the remaining butter to the frying pan and sauté the apples, scallions and remaining diced peppers and corn briefly. Season with salt and pepper. Garnish with parsley and serve with the meatballs and potatoes, if desired.

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