Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 26.19 g | (27 %) | ||
| Fat | 26.17 g | (23 %) | ||
| Carbohydrates | 12.38 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.45 g | (5 %) |
| Vitamin A | 426.16 mg | (53,270 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 12.12 mg | (101 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 41.19 μg | (14 %) | ||
| Pantothenic acid | 1.46 mg | (24 %) | ||
| Biotin | 3.35 μg | (7 %) | ||
| Vitamin B₁₂ | 1.61 μg | (54 %) | ||
| Vitamin C | 33.27 mg | (35 %) | ||
| Potassium | 380.29 mg | (10 %) | ||
| Calcium | 67.59 mg | (7 %) | ||
| Magnesium | 36.32 mg | (12 %) | ||
| Iron | 2.25 mg | (15 %) | ||
| Iodine | 7.14 μg | (4 %) | ||
| Zinc | 3.43 mg | (43 %) | ||
| Saturated fatty acids | 5.25 g | |||
| Cholesterol | 145.66 mg |
Ingredients
- Ingredients
- 1 stale White roll
- 1 handful mixed Fresh herbs (parsley, arugula, basil)
- 1 carrot
- 1 onion
- 1 garlic clove
- 1 red chili pepper
- 4 Tbsps vegetable oil
- 500 grams mixed Ground meat
- 1 egg yolk
- 1 tsp Orange zest
- salt
- freshly ground peppers
Preparation steps
Soak the bread in lukewarm water. Squeeze well and tear into small pieces.
Rinse the herbs, shake dry and finely chop. Peel the carrot and finely grate. Peel the onion and garlic, and finely dice. Rinse the chile pepper, trim and chop small. Sweat the onion, garlic and chile in 1 tablespoon hot oil until tender. Add the grated carrot and sauté briefly. Mix the onion mixture with the well squeezed bread, ground meat, egg yolk, orange zest, the herbs and season with salt and pepper. Knead until mixture is smooth.
With wet hands, shape mixture into small meatballs (about 5 cm (approximately 2 inches) in diameter) and brown in the remaining hot oil on all sides for about 10 minutes until golden brown.
Serve hot or cold with lemon wedges and green chiles.
