Stuffed Meatballs
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
798
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Flatbread
- 2 garlic cloves
- 1 onion
- 1 Tbsp butter
- 2 Tbsps chopped parsley
- 600 grams Ground beef
- ½ tsp dried oregano
- ¼ tsp ground Cumin
- salt
- freshly ground peppers
- 200 grams Feta
- 6 Tbsps olive oil
- 2 Tbsps lemon juice
- 150 grams green and black Olives
Preparation steps
1.
Cut about 100 grams of flat bread into small cubes and soak in water. Peel the garlic and onion, chop finely and sauté both in butter until transparent. Set aside and let cool slightly.
2.
Squeeze the soaked bread and knead together with the ground beef, garlic,
3.
onions, half the parsley, oregano, cumin, salt and pepper.
4.
Crumble the feta. Form flat patties from the meat mixture. Place some feta cheese in the middle, fold and seal it.
5.
Combine the remaining feta cheese with 3 tablespoons of olive oil. Mix with the parsley, lemon juice and olives. In a pan, heat the rest of the olive oil and cook the meatballs on both sides for about 8 minutes. Serve the olive cream on salad greens with the remaining flatbread.
