Meatball Tagine
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
543
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 48.1 μg | (80 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.3 mg | (144 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 367 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- 1 onion
- 1 garlic clove
- 1 chili pepper
- 600 grams Ground meat
- 5 eggs
- 1 bunch parsley (chopped)
- 2 Tbsps breadcrumbs
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Soak tagine dish in water for at least 30 minutes.
2.
Rinse, core and chop tomatoes.
3.
Peel and finely chop onion and garlic.
4.
Rinse chile pepper, cut in half lengthwise and remove seeds and ribs. Finely chop chile pepper.
5.
In a bowl, mix ground meat with 1 egg, breadcrumbs, and half the parsley. Season with salt and pepper. Form small meatballs. In the tagine, fry meatballs in hot oil on all sides until browned. Remove meatballs. Add chile pepper, onion and garlic to the tagine and cook until translucent. Add tomatoes and season with salt and pepper. Return meatballs to the tagine. Carefully crack 4 eggs into the tagine. Cover and simmer 15-20 minutes. Sprinkle with parsley and serve in the tagine or transfer to individual plates.
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