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4 Serves
35 Mins
In a large mixing bowl, combine the ground beef, half of the minced garlic, and one tablespoon of chopped onion. Mix thoroughly by hand.
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Vitamin K
45 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
36 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
235 mg / 1,250 mgPotassium
587 mg / 4,700 mgSodium
495 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Shape the meat mixture into 12 to 14 small, oblong patties.
Heat a large skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and cooked through, then transfer them to a serving dish.
Reduce the skillet heat to medium. Add the remaining chopped onion to the pan drippings, seasoning with salt and pepper, and sauté until translucent.
Stir in the remaining minced garlic, Roma tomatoes, dried parsley, and ras el hanout. Add water and simmer until the tomatoes have softened.
Pour the finished tomato sauce over the prepared meatballs and serve immediately.
10
g4
g24
g
Welsh
Italian36
g115
g27
g