Fried Herb Meatballs
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 500 grams Ground meat
- 300 grams Veal sausage
- 1 onion (finely chopped)
- 1 Tbsp butter
- 100 grams Fresh herbs (finely chopped)
- 1 White roll (day old)
- 2 eggs
- breadcrumbs
- vegetable oil (for frying)
- salt
- peppers
Preparation steps
1.
Place the ground meat with the veal sausage in a bowl. Sauté the onion in butter briefly before adding the herbs. Set aside and let cool. Soak the white roll in warm water, squeeze well, and mix together with the onions and herbs and meat.
2.
Add the eggs and season with salt and pepper. Mix everything together. Form into meatballs with wet hands. Roll meatballs in breadcrumbs and fry in the hot vegetable oil for about 2-3 minutes. Fry until golden, and drain on paper towels. Place in a baking dish and keep in the oven at 80°C (approximately 175°F).
To serve: Place dry meatballs on a plate and garnish with chives.
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