Meatballs on Rösti
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 41.7 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the meatballs
- 500 grams Ground veal
- 1 onion
- 3 Tbsps chopped parsley
- 200 grams white bread (from the day before)
- 3 eggs
- 20 grams butter
- 1 Tbsp vegetable oil
- salt
- peppers
- For the Rosti
- 700 grams waxy potatoes
- 4 Tbsps butter
- 1 Tbsp vegetable oil
- 1 bunch Arugula
- ½ bunch thyme
- 250 grams Cherry tomatoes
- For the dip
- 1 bunch scallions
- 250 grams Cream quark (40% fat)
- salt
- peppers
Preparation steps
1.
Soak bread in lukewarm water. Peel onion, chop finely. Mix with meat, eggs, parsley and bread (after having squeezed out excess moisture). Season with salt and pepper. Form mixture into small meatballs and brown in hot butter and oil on all sides.
2.
For the Rosti, peel potatos and grate finely. Heat butter and oil in a pan and put small pancakes in the pan. Fry on both sides for 4 minutes until golden brown. Rinse tomatoes and halve. Rinse arugula. Top Rösti with a few arugula leaves, put a meatball and a tomatoe on a skewer, and stick into Rosti. Garnish with thyme.
3.
For the dip, rinse and trim scallions, cut diagonally into thin rings and combine with cream quark. Season with salt and pepper.
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