Turkey Meatballs with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 32.8 μg | (73 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,316 mg | (33 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 241 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the meatballs
- 500 grams turkey breasts
- 2 Tbsps clarified butter
- 1 finely chopped shallot
- 1 Tbsp butter
- 1 Tbsp Mustard
- 2 tsps Lemon peel
- 4 Tbsps breadcrumbs
- 2 Tbsps finely chopped parsley
- 2 egg yolks
- salt
- freshly ground peppers
- For the vegetables
- 1 ⅕ kilograms mixed Vegetables (such as carrots, turnip, zucchini etc.)
- 2 lemons
- 1 l Vegetable broth
- 250 milliliters white wine
- 1 bay leaf
- salt
- freshly ground peppers
Preparation steps
For the meatballs: Heat the butter in a skillet. Add the shallot and cook until translucent.
Grind the turkey or finely chop. In a bowl, combine the turkey with the shallots, lemon zest, breadcrumbs, mustard egg yolks and parsley. Season with salt and pepper to taste. Shape into small meatballs.
Heat butter in a skillet. Add the meatballs and cook until golden on all sides and cooked through.
For the vegetables: Rinse, scrub or peel, and chop the vegetables. Cut carrots and zucchini into sticks or kohlrabi into half slices.
Halve the lemons lengthwise and cut into slices.
Heat broth and wine in a saucepan. Add the bay leaf and lemon slices, and season with salt and pepper to taste. Add the vegetables and simmer, covered, until al dente, about 10 minutes. Remove the vegetables with a slotted spoon and allow to drain.
For serving: Serve the meatballs with the vegetables.
