Spaghetti with Meatballs and Tomato Sauce
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
819
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 819 cal. | (39 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 909 mg | (23 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 1 slice day-old Toast
- 3 Tbsps milk
- 400 grams Ground meat
- 1 egg
- 2 Tbsps freshly chopped parsley
- 1 generous pinch Lemon peel
- salt
- peppers
- vegetable oil
- For the sauce
- 2 shallots
- 1 garlic clove
- 4 Tbsps olive oil
- 1 tsp Tomato paste
- 400 grams crushed Tomatoes (canned, packaged)
- salt
- sugar
- peppers
Preparation steps
1.
For the meatballs: Pour milk onto toast and soak briefly. Mix together ground meat, egg, parsley and lemon peel. Add to soaked bread, season with salt and pepper and knead well. Form mixture into small balls.
2.
For the tomato sauce: Peel shallots and garlic and chop finely, then sauté in a saucepan until translucent in hot olive oil. Stir in tomato paste, add tomatoes and gently simmer for about 20 minutes. Season with salt, sugar and pepper.
3.
Cook spaghetti in generously salted water according to package directions until al dente.
4.
Fry meatballs in hot oil on all sides for 6-8 minutes.
5.
Drain spaghetti, transfer to plates, distribute meatballs on top and top with sauce. Garnish with parsley to serve.
6.
Serve with baguette if desired.
