Meatballs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
486
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| 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 | 7.4 mg | (62 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meatballs
- 1 day-old White roll
- 2 scallions
- 1 garlic clove
- 1 chili pepper
- 600 grams mixed Ground meat
- 2 Tbsps chopped fresh parsley
- 1 egg
- salt
- freshly ground peppers
- 1 tsp hot ground paprika
- vegetable oil (for sautéeing)
Preparation steps
1.
Soak the roll in lukewarm water. Rinse, trim and chop the scallions. Peel the garlic and finely chop. Rinse, trim and chop the chile pepper. Place the ground meat in a large bowl. Squeeze the bread and tear into bite-sized pieces. Add to the ground meat with the scallions, garlic, chile pepper, parsley and egg. Season with salt, pepper and paprika. Mix until well combined and shape into small meatballs.
2.
Cook meatballs in hot oil in a non-stick pan until browned, 6-8 minutes. Drain on paper towels and serve.
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