Turkey Meatballs with Potato and Celery Root Mash

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Turkey Meatballs with Potato and Celery Root Mash
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
515
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie515 kcal(25 %)
Protein37.69 g(38 %)
Fat29.32 g(25 %)
Carbohydrates29.2 g(19 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A132.79 mg(16,599 %)
Vitamin D1.6 μg(8 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.64 mg(58 %)
Niacin16.27 mg(136 %)
Vitamin B₆0.87 mg(62 %)
Folate60.67 μg(20 %)
Pantothenic acid2.07 mg(35 %)
Biotin1.01 μg(2 %)
Vitamin B₁₂2.51 μg(84 %)
Vitamin C20.32 mg(21 %)
Potassium1,009.34 mg(25 %)
Calcium223.81 mg(22 %)
Magnesium66.8 mg(22 %)
Iron3.38 mg(23 %)
Iodine20.32 μg(10 %)
Zinc4.86 mg(61 %)
Saturated fatty acids8.26 g
Cholesterol168.38 mg

Ingredients

for
4
Ingredients
300 grams starchy potatoes
300 grams Celery root
salt
70 grams Feta
2 Tbsps Greek Yogurt (0.1% fat)
1 tsp freshly chopped oregano
freshly ground peppers
1 day-old White roll
1 shallot
1 garlic clove
3 Tbsps olive oil
600 grams fresh Ground turkey
1 egg
1 pinch Chili powder
120 milliliters lukewarm, low-fat milk
Nutmeg (freshly grated)
oregano (for garnish)
How healthy are the main ingredients?
potatoFetaolive oiloreganosaltshallot

Preparation steps

1.

Peel the potatoes and celery root, rinse, roughly chop and cook for about 30 minutes in boiling salted water.

2.

Dice feta into small cubes and mix with the yogurt and chopped oregano. Season lightly with salt and pepper.

3.

Peel the shallot and garlic, chop finely and sauté in a hot pan with 1 tablespoon oil until soft. Remove from heat and let cool.

4.

Soak roll in lukewarm water.

5.

Mix ground turkey with the shallot mixture, well-squeezed roll and egg. Knead well and season with salt and pepper.

6.

Preheat the oven broiler.

7.

Shape meat mixture into 12 equal portions and shape them into meatballs.

8.

Heat 2 tablespoons of oil in a pan and fry the meatballs until golden brown, about 5 minutes. Remove from pan, place on a baking sheet, spread the feta-yogurt mixture on top, sprinkle with chili poweder and broil under the oven broiler, watching carefully, 2-3 minutes.

9.

Drain potatoes and celery root, let moisture evaporate, press through a potato ricer and process to a smooth puree with the milk. Season with salt and nutmeg and arrange with meatballs on warmed plates. Garnish with oregano leaves and serve.