Swiss-Style Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 stale White roll
- 1 red chili pepper
- 2 sprigs Basil
- ¼ bunch Chives
- 2 sprigs parsley
- 1 stalk Celery (with green leaves)
- 1 onion
- vegetable oil
- 600 grams Ground beef
- 1 tsp Dijon mustard
- salt
- fresh peppers
- sweet ground paprika
- 2 Tbsps clarified butter
- Basil (for garnish)
Preparation steps
Soak bread in lukewarm water.
Rinse chile pepper and halve lengthwise. Remove seeds and ribs. Finely chop. Rinse, shake dry and finely chop herbs. Rinse celery. Thinly slice 1/3 of celery and set aside. Cut remaining celery into small cubes.
Peel and finely chop onion. Heat oil in a pan and cook onion, chile pepper and celery cubes over high heat. Stir in up to 2 tablespoons of the herbs. Remove from heat and let cool.
In a bowl, combine ground beef, egg, bread (drained and squeezed to remove liquid), mustard and cooked vegetable mixture. Season with salt, pepper and paprika. With your hands, form small meatballs and flatten slightly. In a pan, fry meatballs in clarified butter over high heat until golden-brown.
Sprinkle with reserved celery slices and chives. Serve garnished with basil leaves and celery leaves.
