Smarter Stuffed Meatballs
The fried meatballs contain a little bit of many important nutrients, they are such a good mix for a healthy immune system, beautiful skin and a normal metabolism. Since only minced beef is used, the bulls are rich in protein and low in fat compared to those made from mixed minced meat.
Berliners call them meatballs, Bavarians call them Fleischpflanzerl, hamburgers speak of meatballs. This traditional all-German dish gets even more spice when two crushed cloves of garlic are mixed with the meat; it gets nice and spicy with chopped chili
. You can eat the homemade meatballs with mixed vegetables and mashed potatoes or in delicious burgers. Either way, the minced beef meatballs with a delicious filling are always a hit.
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 161 mg |
Ingredients
- Ingredients
- 1 day-old White roll
- 2 onions
- 2 lbs mixed Ground meat
- 2 eggs
- 3 ozs Quark
- salt
- peppers
- 6 tsps Mustard
- 6 tsps Ketchup
- 2 Tbsps vegetable oil
Preparation steps
Soak roll in a small bowl of lukewarm water.
Peel the onions and very finely chop.
Place the ground meat in a bowl. Squeeze roll thoroughly to remove excess moisture, then add to meat along with the eggs and quark. Mix thoroughly to combine.
Mix the chopped onion into the meat mixture.
Season meat mixture with salt and pepper and form into 12 small meatballs with moistened hands.
Place mustard and ketchup in separate piping bags fitted with small tips. Make a small indentation into each meatball with your finger. Fill each with approximately 1 teaspoon ketchup or mustard.
Seal the meatball around the filling.
Heat the oil in a non-stick skillet over medium heat. Cook the meatballs until browned and cooked through, 4-5 minutes on each side. Serve hot.