Turkey Meatballs with Potato and Celery Root Mash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,235 mg | (31 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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)
Preparation steps
Peel the potatoes and celery root, rinse, roughly chop and cook for about 30 minutes in boiling salted water.
Dice feta into small cubes and mix with the yogurt and chopped oregano. Season lightly with salt and pepper.
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.
Soak roll in lukewarm water.
Mix ground turkey with the shallot mixture, well-squeezed roll and egg. Knead well and season with salt and pepper.
Preheat the oven broiler.
Shape meat mixture into 12 equal portions and shape them into meatballs.
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.
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.
