German Meatballs in Caper Sauce
German Meatballs in Caper Sauce - Meatballs enveloped by a rich and tangy cream sauce
Healthy, because
Even smarter
Nutritional values
Königsberger meatballs in caper sauce score points with high-quality protein from veal and B vitamins for good metabolic function. The iron from the meat can be easily utilised by the body and is important for blood formation and oxygen transport.
The Königsberger meatballs in caper sauce go particularly well with boiled potatoes with parsley.
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 612 mg | (15 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 stale White roll
- 0.13 l warm milk
- 300 grams Ground veal
- 200 grams Veal sausage
- 1 egg
- 2 Anchovy fillet
- 1 onion
- 1 tsp butter
- 1 Tbsp chopped fresh parsley
- 1 generous pinch Lemon peel
- salt
- peppers
- 350 milliliters Beef broth
- 2 Tbsps butter
- 20 grams Pastry flour
- 3 Tbsps small Caper
- 2 Tbsps lemon juice
- 0.13 l Whipped cream
- 0.13 l white wine
- sugar
- 2 egg yolks
- chopped parsley (to garnish)
Preparation steps
Soak the roll in the warm milk, squeeze and tear into bite-sized pieces. Mix with the ground veal, veal sausage and egg in a bowl. Rinse the anchovies well and finely chop. Peel the onion and finely chop. Heat butter in a pan and sauté the onions until translucent. Add onions, parsley and lemon zest to the ground meat mixture. Knead mixture until smooth, season with salt and pepper and shape into about 16 meatballs. Bring the broth to a boil. Reduce heat to medium, add the meatballs and gently simmer for about 10 minutes. Carefully remove meatballs.
Heat the butter in a wide saucepan, sprinkle with flour and cook. Gradually stir in the broth. Stir in the capers, lemon juice, cream and wine. Season with salt, sugar and pepper. Let simmer gently for about 10 minutes, stirring occasionally. Fold the egg yolks into the finished sauce without allowing it to boil. Season with salt and pepper. Serve the meatballs with caper sauce sprinkled with parsley. Serve with boiled potatoes, if desired.
