Vegetable Stew with Meatballs
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
559
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 65.3 μg | (109 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,606 mg | (40 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 onions
- 250 grams Ground beef
- 300 grams salted Pork (from the neck)
- 500 grams potatoes
- 300 grams carrots
- 5 Vine tomatoes
- 150 grams Frozen pea
- 40 grams clarified butter
- ½ l Beef broth
- ½ tsp thyme
- 1 bay leaf
- 1 bunch parsley
- salt
- freshly ground peppers
Preparation steps
1.
Peel the onions and chop finely. Mix together the ground beef and half the diced onion. Season with salt and pepper. With wet hands form small meatballs.
2.
Rinse pork. Rinse, peel and quarter the potatoes. Rinse, peel and slice the carrots. Blanch, peel and quarter tomatoes.
Heat clarified butter in a large pot and saute the remaining diced onion. Add the pork, potatoes, carrots, tomatoes, peas and broth. Add the thyme and bay leaf and cook for about 20 minutes over low heat. Add the meatballs and simmer another 10 minutes. Rinse the parsley, shake dry and pluck the leaves. Season stew with salt and pepper. Serve sprinkled with parsley.
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