Vegetable Gratin with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 784 cal. | (37 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,157 mg | (29 %) | ||
| Calcium | 441 mg | (44 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
Butter baking pan.
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.
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.
