Tempura-Fried Meatballs with Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 232 mg | (6 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the Salsa
- 4 Bell pepper (red and yellow)
- 1 onion
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- salt
- freshly ground black peppers
- 1 tsp white balsamic vinegar
- For the meatballs
- 1 garlic clove
- 250 grams mixed Ground meat
- 1 egg yolk
- 1 Tbsp breadcrumbs
- salt
- freshly ground black peppers
- 1 egg
- 120 grams Pastry flour
- 1 tsp Baking powder
- vegetable oil (for frying)
Preparation steps
For the salsa: Rinse the peppers, cut in half, remove the ribs and seeds, and cut into small cubes. Peel the onion and chop fine.
In a saucepan, heat the olive oil, add the onions, and sauté until transparent. Add the peppers and tomato paste and stir. Add a little water, cover, and braise for about 5 minutes. If necessary, add more water to keep the salsa moist. Remove from the heat, allow to cool, and add the vinegar. Season wtih salt and pepper.
Peel garlic and chop fine. Stir together the ground meat, garlic, egg yolk, and breadcrumbs. Season with salt and pepper. Form the mixture into 12 meatballs.
For the tempura batter: In a bowl, whisk together the egg, flour, 1 pinch of salt, the baking powder, and about 175 ml (3/4 cup) ice-cold water.
Dip the meatballs in the batter, letting the excess drain away, and then fry in oil heated to 170°C (approximately 325°F) until golden brown, 3 to 4 minutes. Drain on paper towels.
Serve the meatballs with the salsa.
