Spaghetti with Meatballs and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 845 cal. | (40 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- olive oil
- 600 grams Ground meat
- 1 egg
- breadcrumbs
- salt
- freshly ground peppers
- 2 red Bell pepper
- 1 tsp ground paprika (hot)
- 400 grams crushed Tomatoes (canned)
- 100 milliliters Beef broth
- 400 grams Spaghetti
- cayenne pepper
- 2 Tbsps chopped parsley
Preparation steps
Peel the onions and the garlic and finely chop. Cook half in 1 tablespoon oil until translucent and mix in a bowl with ground meat and egg. Add as many breadcrumbs needed to make the mixture easily malleable. Season with salt and pepper and shape small meatballs. Sauté in 2 tablespoons hot oil on all sides, remove and set aside.
Rinse the bell peppers, cut in half, clean and roughly chop. Fry the remaining onion and garlic in 2 tablespoons hot oil. Add bell peppers, paprika and tomatoes. Add broth and simmer for about 4-5 minutes. Then add the meatballs and simmer, covered, until done, about 5 minutes.
Cook spaghetti in boiling salted water until al dente, drain and transfer to plates. Season sauce with salt and cayenne pepper to taste and pour over the spaghetti. Serve sprinkled with parsley.
