Turkey Meatballs in Curry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 68.36 g | (70 %) | ||
| Fat | 32.43 g | (28 %) | ||
| Carbohydrates | 25.49 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 276.84 mg | (34,605 %) | ||
| Vitamin D | 1.34 μg | (7 %) | ||
| Vitamin E | 3.22 mg | (27 %) | ||
| Vitamin B₁ | 0.35 mg | (35 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 35.69 mg | (297 %) | ||
| Vitamin B₆ | 1.74 mg | (124 %) | ||
| Folate | 76.84 μg | (26 %) | ||
| Pantothenic acid | 2.13 mg | (36 %) | ||
| Biotin | 2.32 μg | (5 %) | ||
| Vitamin B₁₂ | 1.21 μg | (40 %) | ||
| Vitamin C | 16.88 mg | (18 %) | ||
| Potassium | 685.42 mg | (17 %) | ||
| Calcium | 106.88 mg | (11 %) | ||
| Magnesium | 87.07 mg | (29 %) | ||
| Iron | 3.16 mg | (21 %) | ||
| Iodine | 22.82 μg | (11 %) | ||
| Zinc | 4.13 mg | (52 %) | ||
| Saturated fatty acids | 12.93 g | |||
| Cholesterol | 257.44 mg |
Ingredients
- Ingredients
- 800 grams turkey breasts
- 1 egg
- 1 organic lemon (zested)
- salt
- freshly ground peppers
- 60 grams breadcrumbs
- 3 Tbsps vegetable oil
- 1 onion
- 1 garlic clove
- 2 Tbsps yellow Curry paste
- 500 milliliters Chicken broth
- 200 milliliters Whipped cream
- 150 grams Peas
- 2 Tbsps freshly chopped parsley
Preparation steps
Rinse the turkey breast, pat dry and very finely chop or mince. In a bowl, combine with the egg and lemon zest and season with salt and pepper. Add bread crumbs as needed to make a moldable mixture. Shape into small balls and fry in a hot pan with 2 tablespoons of oil until golden brown, about 2-3 minutes. Remove from the pan and drain on paper towels.
For the sauce, peel the onion and garlic and chop. Cook in a pan with the remaining oil until translucent. Add the curry paste and saute briefly, then deglaze with the broth and cream. Add the peas and simmer for about 10 minutes. Season with salt and pepper. Add the meatballs to the sauce and simmer for about 8 more minutes over low heat.
Distribute in bowls and garnish with parsley. Serve alongside rice.
