Königsberg-Style Meatballs with Caper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 738 mg | (18 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 305 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams fine Ground veal
- 1 onion
- 1 bay leaf
- 2 cloves
- 2 Anchovy fillet (finely chopped)
- 20 grams butter
- 1 White roll (60 g)
- ½ organic lemon (zest)
- ½ bunch parsley (finely chopped)
- 1 Tbsp Mustard
- 1 egg
- salt
- freshly ground peppers
- 500 milliliters Veal stock
- For the sauce
- 25 grams butter
- 30 grams Pastry flour
- 350 milliliters Beef stock
- 150 milliliters Whipped cream
- 1 egg yolk
- salt
- freshly ground peppers
- 2 tsps lemon juice
- 30 grams Caper
Preparation steps
Peel and finely chop onion. Rinse anchovies under cold running water. Pat dry and chop finely.
Melt butter in a frying pan. Sauté onion until translucent. Let cool. Soak roll in water, then squeeze to remove liquid.
In a metal bowl, combine anchovies, onion, lemon zest, roll, egg, parsley, mustard and ground meat. Mix well.
Divide mixture into 30-gram portions. Shape into meatballs. Peel onion and secure bay leaf to onion by studding it with cloves. In a pot, combine onion and stock. Bring stock to a boil and add meatballs. Cook about 5 minutes over medium heat.
For the sauce: Melt butter in a saucepan. Add flour and cook, stirring, until flour is light in color. Gradually stir in stock and cook, stirring, until smooth, about 15 minutes. Season with salt and pepper. Add cream and simmer 5-10 minutes more. Remove pan from the heat. In a bowl, whisk egg yolks with some of the sauce. Return mixture to pot, and stir to combine. (sauce should not be cooked further!). If sauce is too thick, add a little more stock. Stir in capers. Season sauce with salt, pepper and lemon juice. Serve the meatballs with plenty of sauce. Serve with boiled potatoes, if desired.
