Vegetable Stuffed Meatballs with Watercress-Corn Salad
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
776
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 37.71 g | (38 %) | ||
| Fat | 59.35 g | (51 %) | ||
| Carbohydrates | 28.6 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.72 g | (19 %) |
more nutritional values
| Vitamin A | 1,547.33 mg | (193,416 %) | ||
| Vitamin D | 1.04 μg | (5 %) | ||
| Vitamin E | 5.73 mg | (48 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 51.74 μg | (17 %) | ||
| Pantothenic acid | 1.87 mg | (31 %) | ||
| Biotin | 1.41 μg | (3 %) | ||
| Vitamin B₁₂ | 2.09 μg | (70 %) | ||
| Vitamin C | 22.3 mg | (23 %) | ||
| Potassium | 529.7 mg | (13 %) | ||
| Calcium | 130.39 mg | (13 %) | ||
| Magnesium | 52.34 mg | (17 %) | ||
| Iron | 3.75 mg | (25 %) | ||
| Iodine | 13.95 μg | (7 %) | ||
| Zinc | 4.11 mg | (51 %) | ||
| Saturated fatty acids | 12.19 g | |||
| Cholesterol | 164.76 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 100 grams (approximately 3 1/2 ounces) Watercress
- 50 grams (approximately 1/4 cup) Alfalfa sprouts
- 1 sm can Corn
- 2 Tbsps Fruit Vinegar
- 6 vegetable oil
- salt (pepper)
- For the meatballs
- 600 grams (approximately 21 1/2 ounces)mixed Ground meat
- 1 day old kaiser roll
- 1 egg
- 1 onion
- 80 grams (approximately 3 ounces) Sunflower seed
- 4 carrots
- ½ tsp lemon juice
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- salt (pepper)
Preparation steps
1.
For the meatballs: Tear the bread into large pieces, soak in lukewarm water, squeeze dry and place in a bowl with the meat, salt and pepper. Peel onion and chop finely. Rinse carrots, trim ends, grate coarsely, and sprinkle with lemon juice. Add to the bowl with the meat along with the egg and sunflower seeds and knead to combine. Shape the meat mixture into balls, heat butter and oil in a large skillet and cook the meatballs, turning them over as they brown, until cooked through, about 10 minutes.
2.
For the salad: Rinse the watercress and shake dry. Drain the corn and mix everything with the rungs. Whisk together the vinegar, oil, salt and pepper, add the watercress and corn and toss to coat. Serve with the meatballs.
