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4 Serves
99 Mins
26 g
32 g
22 g
In a large bowl, combine ground beef, chopped parsley, and spices to form small, uniform meatballs.
Ingredients, vitamins, and health benefits
Ground Beef
Parsley
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
134 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
66 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
289 mg / 1,250 mgPotassium
940 mg / 4,700 mgSodium
2188 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
4 g / 28 gSugar
20 g / 50 gSaturated Fat
7 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat extra virgin olive oil in a tagine or heavy-bottomed pot over medium heat.
Sauté diced onion and minced garlic in the oil until softened and fragrant.
Pour in the tomato sauce and bring to a gentle simmer, then carefully add the meatballs to the pot.
Cover the tagine and simmer until the meatballs are cooked through and the sauce has thickened.
Crack the eggs into the sauce, season with salt and pepper, and cover again until the egg whites are set but yolks remain runny.
Extra Virgin Olive Oil
Onion
Garlic
Tomato Sauce
Salt
Black Pepper
Vitamin A
77 µg / 900 µgVitamin C
35 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
134 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
66 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
289 mg / 1,250 mgPotassium
940 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
20 g / 50 gSaturated Fat
7 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
5
g12
g4
g
Honduran
JamaicanZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgAlcohol
0 g