Meatballs with Potato and Radish Salad
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
628
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,444 mg | (36 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes
- 2 bunches Radish
- 2 Tbsps scallions
- 5 Tbsps Sherry vinegar
- salt
- freshly ground peppers
- Caraway
- 2 Tbsps Corn oil
- 600 grams Ground meat
- 1 egg
- 2 slices Whole Wheat Toast
- 2 Tbsps Basil pesto
- 1 Tbsp parsley
- 1 Tbsp soybean oil
Preparation steps
1.
Rinse the potatoes and cook for about 25 minutes in boiling water. Rinse the radishes and halve.
For the marinade, mix together the sherry vinegar, caraway seeds and corn oil, and season with salt and pepper. Toss the radishes with the marinade.
2.
Drain the potaoes, rinse with cold water, peel and cut into slices. Mix the potato slices along with the chives into the radishes.
3.
Soak the toasts in lukewarm water. Mix the ground meat with egg, well-squeezed toast, pesto and parsley, and season with salt and pepper. Knead the mixture well. Form flat meatballs from the mixture and fry in hot soybean oil from each side over medium heat for 5 minutes.
Serve the meatballs with the potato and radish salad in a dish.
