EatSmarter exclusive recipe

Meatballs

with Capers in Spicy-Creamy Sauce
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Meatballs

Meatballs - Delicious old-fashioned flavor

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

Nutritional values

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:

Ingredients

for
4
Ingredients
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)
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.