Turkey Meatballs with Vegetable Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 23.7 μg | (53 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the salad
- 2 carrots
- 1 Zucchini
- 200 grams Daikon radish
- 1 yellow paprika
- salt
- 2 Tbsps lemon juice
- 1 tsp spicy Mustard
- 4 Tbsps olive oil
- 1 tsp honey
- freshly ground peppers
- For the meatballs
- 1 shallot
- 1 Tbsp butter
- 1 egg
- 2 Tbsps Sesame seeds (toasted)
- 2 Tbsps freshly chopped cilantro
- 2 Tbsps breadcrumbs
- 600 grams Ground turkey
- salt
- freshly ground peppers
- vegetable oil (for cooking)
Preparation steps
For the vegetables: peel carrots and cut into sticks. Rinse and dry zucchini, cut into sticks. peel radishes and cut into sticks. Rinse bell pepper, halve and remove seeds and ribs, cut into strips. Blanch carrots and radishes in salted boiling water for 2-3 minutes, add zucchini and pepper and blanch for 1 more minute. Drain, rinse in cold water and drain again.
Whisk lemon juice with mustard, oil and honey, season with salt and pepper. Toss vegetables with the dressing and let stand for 15 minutes.
For the meatballs: peel and chop finely. heat butter in a pan and saute shallot until translucent. Combine shallot with ground meat, egg, sesame seeds, cilantro and breadcrumbs, season with salt and pepper. Form little meatballs. Heat oil in a pan and cook meatballs for about 3-4 minutes per side or until golden brown. Arrange vegetables on plates and top with meatballs. Serve.
