Pumpkin Meatball Stew with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 71.1 μg | (119 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,592 mg | (40 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Pumpkin
- 1 stalk Leeks
- 1 onion
- 2 garlic cloves
- 200 grams white Beans (canned)
- 2 Tbsps sunflower oil
- 200 grams crushed Tomatoes (canned)
- 400 milliliters Beef broth
- 1 bay leaf
- 400 grams waxy potatoes
- salt
- 400 grams Ground meat
- 1 egg
- 2 Tbsps breadcrumbs
- 1 Tbsp freshly chopped parsley
- freshly ground peppers
- 1 Tbsp freshly chopped marjoram
Preparation steps
Dice pumpkin into cubes. Rinse leek, trim and cut into rings. Peel onion and garlic and finely chop. Rinse the beans and drain well. Sauté the onion and garlic in hot oil briefly, mix in leek and pumpkin, sauté briefly, then add the tomatoes and broth. Add the beans and bay leaf, cover and simmer, stirring occasionally, about 15 minutes.
Peel the potatoes and cut into slices. Cook in boiling salted water until tender, about 20 minutes.
Meanwhile, mix the ground meat with the egg, breadcrumbs and parsley, knead well and season with salt and pepper. Form into little balls and add to pumpkin stew. Cover and simmer for about 15 minutes, occasionally stirring carefully. Add more broth if needed. Add the marjoram and season with salt and pepper. Spread the potatoes on plates, top with the stew and serve.
