Tortillas with Seasoned Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 40.5 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the tortillas
- 200 grams Pastry flour
- ½ tsp salt
- 2 Tbsps clarified butter
- Pastry flour (for dusting)
- For the filling
- 1 handful Arugula
- ½ Radicchio
- ½ Cucumber
- 1 slice Toast
- 1 shallot
- 1 garlic clove
- 4 Tbsps olive oil
- 250 grams mixed Ground meat (pork, beef, lamb or veal)
- salt
- cayenne pepper
- ground Cumin
- ½ tsp Lime zest
Preparation steps
For the tortillas, mix the flour with salt, butter, and about 5 tablespoons of water. Knead into a smooth, firm dough. adding sprinkles of water as required. Wrap in plastic wrap and let rest for 1 hour.
For the filling, rinse and dry arugula and radicchio. Rinse cucumber and cut into thin slices.
Soak the piece of toast in water. Peel the shallot and garlic clove, chop finely, and cook both with 1 tablespoon oil. Shred the toast into bits and mix into the ground meat. Season with salt, cayenne, cumin and lime zest and form into small balls, using wet hands. In a dry pan, sear meatballs all over for about 10 minutes.
Divide the dough into quarters and roll out each piece on a floured surface as thin as possible into a large round (about 22 cm or approximately 8 inches in diameter). In a large nonstick dry skillet, on medium heat, toast each tortilla 1-2 minutes on each side. Press any air bubbles flat with a damp kitchen towel. Remove from pan and repeat to cook remaining tortillas. Divide filling among tortillas and serve.
If desired, serve the tortillas with a mixed green salad and flavored yogurt as a sauce.
