Beef and pork Meatballs
Allergens:
Ingredients for 5 portions
Calculate portions
Minced meat
0.5 kg
Chuck
0.2 kg
Sterilised milk
0.15 l
Bread
75.0 g
Onion
0.1 kg
Garlic, bulb
2.5 ud
Parsley
1.0 g
Table salt
7.5 g
Ground white pepper
1.0 g
Olive oil
0.05 l
Plain flour
0.05 kg
Elaboration
- Brunoise the garlic and the onion.
- Fry the garlic and the onion in soft olive oil without letting them brown. Once fried, drain the oil.
- Soak the chopped stale breadcrumbs into warm milk.
- Blend the dry breadcrumbs with milk using the food processor together with the chopped vegetables.
- Grind the meat with the meat grinder.
- Put all the ingredients together and season it with salt and pepper, mix well.
- Make round balls of about 35 g each, 4 meatballs per portion.
- Flour the meatballs, fry and take them out on an absorbent paper towe.
Nutritional information (1 portion)
Energy
537.45
kcal
Carbohydrates
18.22
g
Proteins
25.2
g
Lipids
40.39
g
Fiber
1.12
g
Saturates
13.56
g
Monounsaturated fatty acids
21.27
g
Polyunsaturated fatty acids
3.26
g
Cholesterol
89.25
mg
Calcium
94.09
mg
Iron
3.97
mg
Zinc
5.46
mg
Vitamin A
30.5
ug
Vitamin C
4.5
g
Folic acid
23.32
ug
Salt (Sodium)
690.83
mg
Sugars
2.03
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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