Meatballs with Pasta Salad
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1114
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,114 cal. | (53 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.4 g | (48 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 82.8 μg | (138 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 251 μg | (84 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,228 mg | (31 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Ground meat
- 1 finely chopped shallot
- 1 finely chopped garlic clove
- 1 stale White roll
- breadcrumbs (as needed)
- 2 eggs
- 2 Tbsps chopped parsley
- 1 Tbsp sharp Mustard
- 1 tsp ground paprika
- vegetable oil (for frying)
- salt
- freshly ground peppers
- 400 grams macaroni
- 1 can Peas
- 1 can Peas
- 2 Tbsps Mayonnaise
- 1 Tbsp Crème fraiche
- 2 Tbsps Whipped cream
- 2 Tbsps White vinegar
Preparation steps
1.
Soak stale bread in some lukewarm water.
2.
Sauté shallot and garlic in 1 tablespoon oil. Add chopped parsley and leave to cool slightly. Combine minced meat, sautéd garlic mixture, eggs, drained bread, paprika, mustard and salt and pepper. If the mixture is too wet add breadcrumbs until the dough is pliable and not too soft. Form patties and sauté in hot oil for about 3 to 4 minutes per side.
3.
Cook the pasta in boiling salted water until al dente.
4.
Drain the canned peas and mix with mayonnaise, creme fraiche, cream and vinegar. Combine with the drained pasta. Season with salt and pepper. Serve meatballs with pasta salad.
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