Tomato Meatballs with Pasta
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
820
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 820 cal. | (39 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,215 mg | (30 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 5 Tbsps cream
- 2 slices white Bread (one day old)
- 1 clove garlic cloves (peeled, crushed)
- 3.333 cups ground Meat
- 1 large egg
- 1 Tbsp parsley (chopped)
- ½ Tbsp rosemary (chopped)
- 1 pinch lemon zest
- 2 Tbsps olive oil
- For the tomato sauce
- 2 Tbsps olive oil
- 2 shallots (peeled, finely chopped)
- 1 clove garlic cloves (peeled, finely chopped)
- 2 ½ cups chopped Tomatoes (tin)
- 1 tsp tomato puree
- ½ tsp sugar
Preparation steps
1.
For the meatballs, pour the cream over the bread to soften it. Mix the bread with the garlic, meat, egg, parsley, rosemary and lemon zest. Season with salt and ground black pepper and shape into walnut-sized meatballs.
2.
For the tomato sauce, heat the oil in a pan and fry the shallots and garlic gently until transparent. Stir in the tomato puree, add the tomatoes and simmer gently for approx. 10 minutes. Season with salt, sugar and ground black pepper.
3.
Cook the pasta in plenty of boiling salted water until al dente, following the instructions on the packet.
4.
Heat the olive oil in a pan and fry the meatballs for approx. 6-8 minutes until brown on all sides. Add to the sauce and cook for approx. 3 minutes.
5.
Drain the pasta and arrange on plates with the meatballs and sauce. Sprinkle with Parmesan to serve.
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