(Percentage of daily recommendation)
|Calorie||375 kcal||(18 %)|
|Protein||36.28 g||(37 %)|
|Fat||8.36 g||(7 %)|
|Carbohydrates||35.69 g||(24 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.28 g||(18 %)|
|Vitamin A||172.36 mg||(21,545 %)|
|Vitamin D||0.44 μg||(2 %)|
|Vitamin E||2 mg||(17 %)|
|Vitamin B₁||0.23 mg||(23 %)|
|Vitamin B₂||0.18 mg||(16 %)|
|Niacin||9.53 mg||(79 %)|
|Vitamin B₆||0.4 mg||(29 %)|
|Folate||84.5 μg||(28 %)|
|Pantothenic acid||0.23 mg||(4 %)|
|Biotin||6.8 μg||(15 %)|
|Vitamin B₁₂||3.45 μg||(115 %)|
|Vitamin C||55.29 mg||(58 %)|
|Potassium||962.16 mg||(24 %)|
|Calcium||75.04 mg||(8 %)|
|Magnesium||45.53 mg||(15 %)|
|Iron||4.54 mg||(30 %)|
|Iodine||14.25 μg||(7 %)|
|Zinc||6.63 mg||(83 %)|
|Saturated fatty acids||3.06 g|
Preheat oven to 200°C (approximately 400°F).
Soak bread in lukewarm water.
Peel onion and garlic, chop finely and saute in a hot pan with 1 tablespoon oil. Add parsley and remove from heat to cool. Mix ground meat with tomato paste, egg, expressed bread, onion mixture and spices. Season with salt and pepper and knead well.
Peel potatoes and cut into thin slices. Rinse scallions and cut into 2 cm (approximately 1 inch) pieces. Rinse peppers, remove seeds and cut into thin rings. Blanch tomatoes and then peel, core and finely dice.
In a hot pan with 1 tablespoon oil, saute scallions, peppers and tomatoes. Add wine. Stir in thyme and season with salt and pepper. Simmer over medium heat for about 5 minutes.
Place potato slices in a greased baking dish. Form meat mixture into small meatballs and spread over potato slices. Pour sauce into dish and bake for about 30 minutes. Remove and serve immediately.