Stuffed Wild Garlic Meatballs with Mozzarella
Healthy, because
Even smarter
Nutritional values
Wild garlic improves the flow properties of the blood and fights stomach and intestinal germs. This is due to the sulphur compound alliin, which is converted to allicin as soon as the wild garlic leaves are crushed.
Goes well with tomato salad. Tomatoes provide not only vitamins and minerals, but also lycopene. The natural colouring belongs to the carotenoids and is considered an effective antioxidant.
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 3 slices Toast
- 1 onion
- 125 milliliters hot Vegetable broth
- 1 bunch Wild garlic
- 500 grams ground pork
- 2 eggs
- salt
- peppers
- 125 grams Mozzarella
- 20 grams butter
- 2 Tbsps vegetable oil
Preparation steps
Remove the crust from the toast and dice. Dice the onion and mix with the toast and hot broth. Rinse the wild garlic leaves, pat dry, chop finely and mix with the ground pork and eggs. Add the bread mixture, season with salt and pepper and then shape into 8 meatballs.
Cut the mozzarella into 8 equal-sized pieces then stuff 1 piece into each meatball, enclosing completely in the meat mixture. Heat the butter and oil in a large frying pan over medium heat and sear the meatballs on all sides, around 12-15 minutes. Serve with a tomato salad, if desired.
