Meatballs, Vegetable and Pasta Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 33.01 g | (34 %) | ||
| Fat | 10.71 g | (9 %) | ||
| Carbohydrates | 56.94 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.67 g | (12 %) |
| Vitamin A | 749.1 mg | (93,638 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 0.55 mg | (5 %) | ||
| Vitamin B₁ | 0.55 mg | (55 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 13.97 mg | (116 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 143.12 μg | (48 %) | ||
| Pantothenic acid | 1.49 mg | (25 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 1.35 μg | (45 %) | ||
| Vitamin C | 76.1 mg | (80 %) | ||
| Potassium | 643.19 mg | (16 %) | ||
| Calcium | 79.82 mg | (8 %) | ||
| Magnesium | 49.54 mg | (17 %) | ||
| Iron | 4.19 mg | (28 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 3.27 mg | (41 %) | ||
| Saturated fatty acids | 2.53 g | |||
| Cholesterol | 83.25 mg |
Ingredients
- Ingredients
- 150 grams carrots
- 1 red Bell pepper
- 150 grams Broccoli
- 150 grams Zucchini
- 150 grams green Beans
- 1 garlic clove
- 450 grams mixed Ground meat
- 1 tsp medium hot Mustard
- salt
- freshly ground peppers
- olive oil
- 1 shallot
- 800 milliliters Vegetable broth
- 200 grams Ditalini
- 200 grams chopped Tomatoes (canned)
- freshly grated Parmesan (as needed)
Preparation steps
Rinse the vegetables, brush or peel, and cut into bite-sized pieces.
For the meatballs, peel the garlic and finely chop. Mix the ground meat with mustard, and season with salt and pepper. Knead well and form small meatballs from the mixture.
Heat 2 tablespoons olive oil in a pan and fry the meatballs in it until golden brown. Remove the pan from heat and set aside.
For the stew, peel the shallot and chop finely. Heat 2 tablespoons olive oil in a pan and saute the shallot and vegetables in it. Pour the vegetable broth, add the tomatoes, and season with salt and pepper. Add the ditalini pasta to the stew and let simmer over medium heat for 10 minutes. Add the meatballs, let simmer for another 5 minutes, and season with salt and pepper. Serve the stew in bowls and sprinkle to taste with Parmesan cheese.
