Turkey Meatballs
Turkey Meatballs - Great healthy party food - lean meat with vegetables
Healthy, because
Even smarter
Nutritional values
The low-fat, high-protein turkey meat is a good source of vitamins, minerals and trace elements. One portion of the meatballs already covers the daily niacin requirement. The B vitamin plays a role in nutrient metabolism and contributes to energy production; it also promotes the formation of certain messenger substances in the brain.
The recipe is for 4 servings, but can be increased as required - good if many guests come. Or you can freeze from it, then you have the delicious meatballs in stock.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 443 mg | (11 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 Red Bell pepper (About 200 g)
- 1 onion (About 40 g)
- 1 garlic clove
- 6 sprigs parsley
- 14 ozs Ground turkey
- 2 tsps breadcrumbs
- 3 Tbsps Quark
- salt
- peppers
- cayenne pepper
- 1 Tbsp Canola oil
Kitchen utensils
Preparation steps
Wash the pepper and then cut it into quarters. Remove the seeds and then finely chop.
Peel and finely chop the onion and garlic.
Wash the parsley, shake it dry, then pluck off the leaves and chop finely with a large knife.
Combine the peppers, onions, garlic and parsley in a bowl. Add the ground meat, bread crumbs and cheese. Fold gently to mix together thoroughly. Season the mixture with salt, pepper and cayenne pepper.
Wet your hands to prevent sticking and then form 24 small balls with the minced mixture.
Heat the oil in a large nonstick skillet at medium heat. Place the balls in the oil for about 10 minutes until browned. Drain the balls of excess oil on paper towels. Can be served warm or cold.
