Tomato Spaghetti with Meatballs and Broccoli

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Tomato Spaghetti with Meatballs and Broccoli
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Health Score:
Health Score
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
511
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie511 kcal(24 %)
Protein23.82 g(24 %)
Fat19.54 g(17 %)
Carbohydrates63.4 g(42 %)
Sugar added0 g(0 %)
Roughage3.75 g(13 %)
Vitamin A119.08 mg(14,885 %)
Vitamin D0 μg(0 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.53 mg(53 %)
Vitamin B₂0.54 mg(49 %)
Niacin10.22 mg(85 %)
Vitamin B₆0.52 mg(37 %)
Folate185.56 μg(62 %)
Pantothenic acid1.34 mg(22 %)
Biotin2.03 μg(5 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C117.99 mg(124 %)
Potassium790.87 mg(20 %)
Calcium103.12 mg(10 %)
Magnesium112.15 mg(37 %)
Iron4.78 mg(32 %)
Iodine6.39 μg(3 %)
Zinc4.22 mg(53 %)
Saturated fatty acids7.12 g
Cholesterol119.3 mg
Author of this recipe:

Ingredients

for
4
Ingredients
500 grams
1 tablespoon
¼ liter
Vegetable broth (from a jar)
200 grams
1
1 tablespoon
300 grams
Tomato spaghetti
2 tablespoons
1 tablespoon
Salt (and pepper)

Preparation steps

1.

Trim broccoli and divide into florets. Heat butter in a pan, add broccoli and sauté while stirring. Pour in vegetable stock and simmer for 20 minutes. Mix tartare in a bowl with salt to taste and egg yolks.

2.

Form little balls with the tartare and egg mixture and fry in oil. Cook spaghetti until al dente in boiling salted water. Remove some broccoli florets from the broth and puree the rest.

3.

Season pureed broccoli with sour cream, lemon juice, salt and pepper. Drain the spaghetti, toss with remaining broccoli florets and sauce and serve with the meatballs.