Vegetable Stew with Meatballs
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
642
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 stale White rolls
- 2 garlic cloves
- 700 grams mixed Ground meat
- 2 eggs
- 2 tsps medium hot Mustard
- salt
- peppers (freshly ground)
- 3 onions
- 2 red Bell pepper
- 2 Tbsps vegetable oil
- 150 milliliters dry white wine
- 350 milliliters Beef broth
- 4 Tbsps acid Whipped cream
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Soak rolls in lukewarm water.
2.
Peel garlic and press through a garlic press into ground meat. Knead meat with eggs, mustard and well-squeezed rolls. Season with salt and pepper. Form the mixture into small balls. Rinse bell peppers, halve, remove seeds and cut into narrow strips. Peel onions and cut into narrow strips.
3.
In a pot or high-walled frying pan, heat oil and fry meatballs until golden brown. Remove and set aside. Cook onions in the drippings until translucent. Add bell pepper strips and sauté. Pour in wine and broth, then place meatballs back in pan and let everything simmer over medium heat about 25 minutes.
4.
Stir in sour cream, season with salt and pepper to taste and serve sprinkled with parsley.
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