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EatSmarter exclusive recipe

Meatballs

with Capers in Spicy-Creamy Sauce
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Meatballs

Meatballs - Delicious old-fashioned flavor

Difficulty:
very easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
460
calories
Calories
0
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Ingredients

for
4
servings
1
day-old White roll
2
Onions (each about 50 grams)
½ bunch
1 pound
Ground veal (available by special order from a butcher)
2
1 tablespoon
medium-hot Mustard
1 ¾ quarts
3 teaspoons
Cornstarch (about 15 g)
1 ounce
Caper (from a jar)
¾ cup
8
Caperberries (from a jar)
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Preparation

Kitchen utensils

2 Pots (with lid), 1 Bowl, 1 Small bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spoon, 1 Whisk, 1 Lid

Preparation steps

1.
Meatballs preparation step 1

Soak the roll in a small bowl of warm water for about 10 minutes. Meanwhile, peel and finely chop the onions. Rinse parsley, shake dry, pluck leaves and finely chop. 

2.
Meatballs preparation step 2

In another bowl, mash the moistened roll and mix together with the ground veal, eggs, onions, parsley and mustard. Season with salt and pepper. Knead mixture into a dough.

3.
Meatballs preparation step 3

With moistened hands, shape the meat mixture into approximately eight equal-size patties.

4.
Meatballs preparation step 4

Bring broth to a boil in a pot. Add the meatballs and return to a boil. Cover and simmer over medium heat (just below the boiling point) until meatballs are cooked through, 15-20 minutes.

5.
Meatballs preparation step 5

Remove 600 ml (approximately 2 1/2 cups) of the cooking liquid and pour through a sieve into another pot (leave meatballs in the remaining broth and keep warm).

6.
Meatballs preparation step 6

Bring strained broth to a boil. In a small bowl, mix the cornstarch in a little cold water until smooth and then add it to the boiling broth and let boil, stirring, until sauce is slightly thickened. Rinse and drain capers; set aside 8 for garnish. Add rest of capers and the soy creamer to the sauce. Cook until heated through, about 1 minute. Season with salt and pepper.

7.
Meatballs preparation step 7

Remove meatballs with a skimmer from the broth and add to the sauce. Garnish with remaining capers and the parsley and serve wtih brown rice, if desired. 

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie460 kcal(22 %)
Protein42 g(43 %)
Fat24 g(21 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin15.5 mg(129 %)
Vitamin B₆0.4 mg(29 %)
Folate42 μg(14 %)
Pantothenic acid1.9 mg(32 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C6 mg(6 %)
Potassium579 mg(14 %)
Calcium185 mg(19 %)
Magnesium83 mg(28 %)
Iron5.6 mg(37 %)
Iodine6 μg(3 %)
Zinc5.9 mg(74 %)
Saturated fatty acids6.4 g
Uric acid274 mg
Cholesterol210 mg
Development of this recipe:
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