Beet Stew with Meatballs
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
581
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 50.9 μg | (85 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,432 mg | (36 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams mixed ground meat (Beef and pork)
- 2 eggs
- 200 grams breadcrumbs
- 2 Tbsps finely chopped onions
- 2 Tbsps finely chopped parsley
- 3 Beets
- 3 carrots
- ¼ head Red cabbage
- ½ l Vegetable broth
- 5 Tbsps Corn
- salt
- paprika
- peppers
- 3 Tbsps Sour cream
Preparation steps
1.
In a mixing bowl, combine the ground meat with the egg, onion, parsley, and breadcrumbs. Season with salt, pepper and paprika. Divide the dough into small balls and cook in boiling salted water. Remove the core of the red cabbage and cut into thin slices.
2.
Peel and finely grate the beets and carrots. Peel onion and chop finely. Cook the onion in a pan with oil until soft and add the carrot, beet, and cabbage strips. Pour the vegetable stock over the top and cook until tender. Add the corn and place the cooked meatballs into the pot. Season with salt, pepper, paprika, and parsley.
3.
Serve the stew in a preheated soup bowl and garnish with sour cream and parsley.
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