Meatball Kebabs with Tomatoes and Cucumbers with Potato Wedges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 4 starchy potatoes
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- salt
- 1 slice Whole Wheat Toast
- 300 grams Ground beef
- 1 egg
- 1 garlic clove
- 1 bunch smooth-leaf parsley
- 1 small onion
- peppers (from the mill)
- sweet ground paprika
- 2 generous pinches Cumin
- vegetable oil
- 2 small Tomatoes
- 4 slices Cucumber (about 4 mm thick)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Mix together the potato with the lemon juice, olive oil, and a little salt.
Peel potatoes and rinse. Cut lengthwise into wedges and mix with the marinade. Place on a baking sheet. Bake in the hot oven for about 45 minutes.
Meanwhile, for the meatballs, cube the toast and soak in a bowl of cold water.
Place the ground beef in a bowl and mix with the soaked bread and the egg. Peel the garlic and squeeze through a garlic press. Rinse the parsley and shake dry. Pluck the leaves and set a few aside for decoration. Chop the rest of the parsley and add to the meat mixture.
Peel, chop and mince the onion. Season meat with salt, pepper, paprika, and cumin. Knead well.
Shape with slightly damp hands into about 16 walnut-sized balls.
Heat the oil in a wide pan. Cook meatballs for about 8 minutes at low to medium heat, turning carefully after about 4 minutes.
Take meatballs from the pan and drain on paper towels.
Wash the tomato, cut in halve and remove the seeds with a tablespoon.
To serve: Take place a parsley leaf between two meatballs and stick on a wodden skewer. Stick four meatball skewers with cucumber slices and the other four with tomato slices. Serve with the baked potato wedges.
