Vegetable Gratin with Meatballs

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Vegetable Gratin with Meatballs
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
784
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie784 cal.(37 %)
Protein37 g(38 %)
Fat56 g(48 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.3 μg(7 %)
Vitamin E1.6 mg(13 %)
Vitamin K24.3 μg(41 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.7 mg(50 %)
Folate67 μg(22 %)
Pantothenic acid1.7 mg(28 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C40 mg(42 %)
Potassium1,157 mg(29 %)
Calcium441 mg(44 %)
Magnesium89 mg(30 %)
Iron3.8 mg(25 %)
Iodine19 μg(10 %)
Zinc6.9 mg(86 %)
Saturated fatty acids31.1 g
Uric acid166 mg
Cholesterol166 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
500 grams waxy potatoes
200 grams green Beans
salt
softened butter (for the pan)
1 slice Toast
1 shallot
1 garlic clove
400 grams Ground meat
breadcrumbs
peppers
1 tsp dried oregano
½ tsp dried thyme
300 milliliters Whipped cream
150 grams grated Cheese (such as Emmentaler)
Nutmeg
2 Tbsps Parmesan
100 grams Vine tomato
How healthy are the main ingredients?
potatoWhipped creamParmesanoreganothymesalt

Preparation steps

1.

Scrub potatoes and cook for about 15-20 minutes in salted water or until half-cooked. Peel and slice thickly. Rinse and trim beans. Cook in boiling salted water for about 5 minutes or until very al dente. Drain and rinse in cold water, drain again.

2.

Butter baking pan. 

3.

Soak bread in a little water. Peel shallot and garlic and chop. Add shallot, garlic and bread to ground meat and season well with salt, pepper, oregano and thyme, mix well. If necessary, add some breadcrumbs to make malleable mixture. Make small balls out of meat mixture and coat with breadcrumbs.

4.

Layer potatoes and beans in a baking pan. Whisk cream with 50 grams (approximately 1.7 ounces) of cheese and season with salt, pepper and nutmeg. Pour over the vegetables. Top with meatballs and bake in preheated oven at 180°C (approximately 350°F) for about 30-40 minutes. During the last 10 minutes, sprinkle with remaining cheese, Parmesan and rinsed tomatoes. Remove from the oven and serve.