Meatballs in a Tomato and Red-Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the meatballs
- 1 slice Toast (day-old)
- 3 Tbsps milk
- 500 grams Ground meat
- 1 egg
- 2 Tbsps freshly chopped parsley
- 1 generous pinch Lemon peel
- salt
- freshly ground peppers
Preparation steps
For the meatballs: Soak toast in milk briefly. In a bowl, combine toast (squeezed to remove excess liquid), ground meat, egg, parsley and lemon zest. Season with salt and pepper and mix well. Form mixture into 12 small meatballs.
For the tomato sauce: Peel and finely chop shallots and garlic. Rinse, peel and finely chop carrot. Rinse, trim and finely chop celery. Cook meatballs in 2 tbsp hot oil until browned on all sides. Remove from pan. Briefly sauté vegetables in remaining oil. Stir in tomato paste. Deglaze with wine and add tomatoes. Simmer, stirring occasionally, about 15 minutes. Add more water if needed. Season with salt, pepper and sugar. Return meatballs to the pan, and let sit about 5 minutes.
If desired, serve in glasses, garnished with sage.
