Spaghetti with Meatballs and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 834 cal. | (40 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin K | 51.8 μg | (86 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,069 mg | (27 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the meatballs
- 1 slice Toast
- 2 mild Pepperoncini
- 1 shallot
- 1 garlic clove
- 4 Tbsps vegetable oil
- 500 grams Ground meat (mixed)
- 1 egg
- salt
- freshly ground peppers
- For the noodles
- 400 grams Spaghetti
- salt
- 1 Zucchini
- 1 red Bell pepper
- 200 grams green Asparagus
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 100 milliliters Vegetable broth
- 100 grams Cherry tomatoes (yellow and red)
- 2 Tbsps coarsely chopped parsley
Preparation steps
Soak toast in a little lukewarm water. Rinse and halve bell pepper, then remove seeds and ribs and cut into small cubes. Peel and finely chop shallot and garlic. Cook pepper, shallot and garlic in 1 tablespoon hot oil until translucent. Let cool. In a bowl, combine pepper mixture with ground meat and egg. Squeeze toast to remove water and tear into pieces. Add toast to bowl and season with salt and pepper. Mix well. Shape mixture into small meatballs with wet hands.
Cook the pasta in plenty of salted boiling water until al dente.
Rinse, trim and dice zucchini. Rinse and halve pepper, then remove seeds and ribs and cut into small cubes. Peel bottom third of asparagus. Cut asparagus into small pieces. In a pan, sauté vegetables in hot oil, 1-2 minutes. Season with salt and pepper. Deglaze with broth and simmer until tender, about 5 minutes.
In a hot pan, fry meatballs in remaining oil until golden-brown on all sides, about 5 minutes.
Rinse, core and quarter the tomatoes.
Drain pasta. Mix pasta, parsley, and tomatoes into the vegetables. Season to taste. Divide among plates and top with meatballs.
