Spaghetti with Meatballs and Tomato Sauce
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
861
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 861 cal. | (41 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,063 mg | (27 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- For the meatballs
- 2 slices day-old Toast
- 5 Tbsps Whipped cream
- 500 grams Ground meat
- 1 great egg
- salt
- freshly ground peppers
- Lemon peel
- 1 Tbsp parsley (chopped)
- ½ Tbsp rosemary (chopped)
- 1 garlic clove (pressed)
- butter
- For the tomato sauce
- 500 grams diced Tomatoes
- 1 tsp Tomato paste
- 2 shallots
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp sugar
- parsley (for garnishing)
Preparation steps
1.
For the meatballs: soak bread in cream briefly. Combine ground beef, egg, garlic, parsley, rosemary and lemon zest, season with salt and pepper. Add squeezed bread and mix well. Shape mixture into small balls.
2.
For the tomato sauce: peel shallots and garlic and chop finely. Heat oil in a pan and saute shallots and garlic until translucent. Add tomato paste, tomatoes and simmer for about 20 minutes. Season with salt, sugar and pepper.
3.
Cook pasta in plenty of boiling salted water according to package instructions until al dente.
4.
Heat butter in a pan and cook meatballs, few at a time, for 6-8 minutes or until golden brown on all sides.
5.
Drain pasta, top with meatballs and sauce. Serve.
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