Meatballs with Asparagus and Lemon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 44.23 g | (45 %) | ||
| Fat | 30.83 g | (27 %) | ||
| Carbohydrates | 16.84 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.07 g | (14 %) |
| Vitamin A | 345.95 mg | (43,244 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.74 mg | (67 %) | ||
| Niacin | 21.06 mg | (176 %) | ||
| Vitamin B₆ | 0.76 mg | (54 %) | ||
| Folate | 243.5 μg | (81 %) | ||
| Pantothenic acid | 2.37 mg | (40 %) | ||
| Biotin | 5.88 μg | (13 %) | ||
| Vitamin B₁₂ | 2.43 μg | (81 %) | ||
| Vitamin C | 20.65 mg | (22 %) | ||
| Potassium | 865.76 mg | (22 %) | ||
| Calcium | 109.98 mg | (11 %) | ||
| Magnesium | 59.01 mg | (20 %) | ||
| Iron | 4.08 mg | (27 %) | ||
| Iodine | 26.73 μg | (13 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 15.25 g | |||
| Cholesterol | 339.64 mg |
Ingredients
- Ingredients
- 1 White roll (day-old)
- 1 onion
- 75 grams butter
- 1 organic lemon
- 600 grams Ground veal
- 1 egg
- salt
- freshly ground peppers
- ½ tsp dried marjoram
- breadcrumbs (as needed)
- 1 bay leaf
- 1 tsp allspice
- 500 grams green Asparagus
- 2 egg yolks
- scallions (for garnish)
Preparation steps
Soak the rustic roll in water. Peel the onion, chop finely and fry until soft in 1 tablespoon butter.
Peel the lemon and grate the zest. Mix the ground veal with half of lemon zest, egg, fried onion, squeezed rolls and marjoram, and season with salt and pepper. If necessary, add the breadcrumbs. Make small dumplings from the mixture with wet hands.
Boil water with the bay leaf, allspice berries and salt in a large pot. Drop the dumplings into the water, reduce the heat and leave until done for about 15 minutes.
Peel the bottom third of the asparagus and cut the bars into 3-4 cm (approximately 1½ inches) long pieces. Add the asparagus to the dumplings in water after about 5 minutes.
For the lemon sauce, squeeze the lemon juice and mix with 3-4 tablespoons of cooking water, remaining lemon zest and the egg yolks until creamy in a bowl over a hot water bath. Remove from heat and stir in the remaining cold butter in pieces. Season with salt.
Lift the dumplings with asparagus from the cooking water, drain and serve on plates. Drizzle the lemon sauce over and serve garnished with chives.
