Shrimp and Chicken Meatballs
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
81
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 81 cal. | (4 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 207 mg | (5 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
18
- Ingredients
- 2 Chicken breasts
- 1 garlic clove
- 2 Tbsps red Curry paste
- 250 grams shrimp (peeled and deveined)
- 50 grams breadcrumbs
- 200 grams Corn (canned)
- 4 scallions
- 2 Tbsps cilantro (finely chopped)
- 1 chili pepper (red)
- 2 Tbsps vegetable oil
- For the Sauce
- 6 Tbsps Sweet chili sauce (Asian-style)
- 4 Tbsps lemon juice
- 1 Tbsp soy sauce
- 1 Tbsp cilantro (chopped)
- 1 Tbsp mint (chopped)
- 1 Tbsp fresh ginger (finely diced)
- 1 scallion (finely chopped)
- 1 Tbsp honey
Preparation steps
1.
Put all ingredients for the sauce in a bowl and mix together well.
2.
Allow to soak. (As long as time permits! Preparation the day before is recommended.)
3.
For the meatballs: Grind the chicken along with the shrimp through a meat grinder. Drain and chop the canned corn and add to the meat. Peel the garlic, finely chop and add to the mixture with the remaining ingredients (except for the oil) and mix until well incorporated. Form the mixture into small meatballs (approximately 18 pieces).
4.
Heat the oil in a pan and cook the meatballs until golden brown, about 3 minutes on each side. Place the meatballs on plates and serve with the sauce.
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