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Vegetarian "Meatballs"
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 3 hrs 45 mins
Calories:
574
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 321 mg | (8 %) | ||
| Calcium | 959 mg | (96 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Remove the crust from the ciabatta, coarsely chop and transfer to a bowl. Pour lukewarm water over to cover and soak 15 minutes. Squeeze the bread well to remove the water and transfer to a bowl. Rinse the arugula, pat dry and finely chop. Add the arugula, eggs and the cheese to the bread and season with salt and pepper. Mix well. Cover and refrigerate at least 3 hours.
2.
Heat the oil in a skillet. Shape the bread mixture into small balls and working in batches, saute until golden brown, 3-4 minutes. Drain on paper towels and serve to taste with tomato sauce.
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