Spicy Meatballs with Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 213 mg | (224 %) | ||
| Potassium | 1,363 mg | (34 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 3 red Bell pepper
- 2 fresh Beefsteak tomato
- 1 day old White roll
- 2 onions
- 2 garlic cloves
- 6 Tbsps olive oil
- 600 grams mixed Ground meat
- 2 Tbsps chopped parsley
- 2 eggs
- 4 Tbsps Pine nuts
- salt
- freshly ground peppers
- cayenne pepper
- 1 red chili pepper
- rosemary (for garnishing)
Preparation steps
Rinse bell peppers, halve and remove seeds and ribs and place on a baking sheet, skin side up. Bake in preheated oven at 250°C (approximately 475°F) until skin blackened and blistered, watching carefully. Remove from oven, cover with a damp towel and allow to cool.
Blanch tomatoes, peel, quarter and remove seeds, chop. Soak bread in lukewarm water. Peel onions and garlic and chop finely. Heat 2 tablespoons of olive oil in a small pan and saute half of chopped onions and garlic on medium heat until translucent.
Combine ground meat with sauteed onions and garlic, parsley, eggs, well-squeezed bread and pine nuts. Season with salt, pepper and cayenne pepper. Rinse and halve chile pepper, remove seeds,and chop. Heat 1 tablesppon of olive oil and sauté remaining chopped onion with chile pepper.
Peel roasted peppers, coarsely chop and put in the pot. Add tomatoes and simmer for about 15 minutes. Season with salt and pepper. Shape walnut-sized meatballs out of ground meat mixture. Heat remaining oil in a pan and brown meatballs on all sides. Place meatballs on a plate, top with pepper and tomato sauce and garnish with rosemary. Serve.
