Green Bean Salad with Seared Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 16.6 mg | (138 %) | ||
| Vitamin K | 113.5 μg | (189 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 171 mg | (180 %) | ||
| Potassium | 1,240 mg | (31 %) | ||
| Calcium | 315 mg | (32 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the meatballs
- 1 onion
- 1 small Zucchini
- 500 grams Ground meat (beef)
- 1 egg
- ½ bunch parsley
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
- vegetable oil (for cooking)
- For the bean salad
- 700 grams green Beans
- 1 onion
- ½ bunch parsley
- 2 Tbsps Vinegar
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 2 Red Bell pepper
Preparation steps
For the green bean salad: Rinse the green beans, trim and halve or quarter. Cook in salted water over medium heat for about 12 minutes, until al dente. Shock in ice water and then drain.
Peel the onion and finely chop. Rinse the parsley, pluck the leaves and finely chop. Set some aside for garnish and toss the rest with the onion, vinegar and oil. Season with salt and pepper.
Rinse the peppers, remove the stems, seeds and pith and cut into thin strips. Add to the vinaigrette along with the green beans and toss to combine.
For the meatballs: Peel the onion and finely chop. Rinse the zucchini and finely grate. Rinse the parsley, pluck the leaves and finely chop.
Mix the ground beef with the egg, onion, zucchini, parsley and Parmesan. Season with salt and pepper.
Shape into small meatballs.
Heat the oil in a large frying pan over medium heat and sear the meatballs until golden brown on all sides. Serve with the salad.
