Spicy Lamb Meatballs with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 38.6 μg | (64 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 chili pepper
- 3 Tbsps vegetable oil
- 1 Tbsp Caper
- 1 tsp cilantro (ground)
- 1 tsp Cumin (ground)
- 1 tsp ground paprika (sweet)
- 1 sprig mint
- 1 handful cilantro
- 500 grams Ground meat (lamb)
- 1 egg
- salt
- freshly ground peppers
- 300 grams fresh Broad bean
- 4 scallions
- 300 milliliters Beef broth
- 2 Tbsps lemon juice
- 2 sprigs oregano
- 150 grams Feta
Preparation steps
Peel shallot and garlic and finely chop both. Rinse the chile pepper, halve, trim and finely chop. Sauté all together in a pan in 1 tablespoon oil until translucent. Add capers, coriander, cumin and paprika, sauté briefly and let cool in a bowl.
Meanwhile, rinse the herbs, shake dry, pluck and finely chop. Mix lamb with the egg, herbs and the shallot-spice mixture. Knead well, season with salt and pepper and shape into about 20 small balls. Fry in batches in a hot pan in 2 tablespoons oil. Remove from the pan.
Blanch broad beans in boiling salted water for about 2 minutes, rinse in cold water and remove the seeds. Rinse scallions, trim and cut into rings. Toss scallions with the bean seeds in the frying pan used to fry the meatballs and sauté briefly. Deglaze with the broth and the lemon juice. Cover and simmer about 10 minutes over low heat.
Rinse the oregano, shake dry, pluck off the leaves and chop finely. Add oregano and the meatballs to the beans, cover and cook for about 15 minutes, adding broth as needed.
Before serving, crumble the feta over the beans and season with salt and pepper.
