Protein-Packed Dinner
Swedish-Style Fish Meatballs
(2 votes)
(2 votes)
Swedish-Style Fish Meatballs - Juicy and delicious fish cakes!
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 206 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams Perch fillet (ready to cook; skinless)
- 6 stalks Fresh herbs (such as chives, dill, parsley)
- 1 egg
- 3 Tbsps breadcrumbs (30 grams)
- salt
- 1 splash lemon juice
- peppers
- 1 tart Apple (about 200 grams)
- 1 Tbsp honey
- 150 milliliters Apple juice
- 100 grams Sour cream
- 3 stalks parsley
- 2 Tbsps sunflower oil
Preparation steps
1.
Rinse the fish, pat dry, coarsely chop, transfer to a food processor and finely shred.
2.
Rinse herbs, shake dry and chop leaves. Add the egg, herbs and breadcrumbs to the fish mixture and season with salt, 1 dash of lemon juice and pepper. Form the mixture into 12 meatballs.
3.
For the sauce, peel, quarter, core and dice apple. Puree together with the honey, apple juice and sour cream. Rinse the parsley, shake dry, chop and stir into the sauce. Season with salt and pepper.
4.
Heat oil in a pan. Saute the meatballs over medium heat, turning them as they cook, until golden brown and cooked through, 2-3 minutes per side. Serve meatballs with sauce.
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