Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,559 mg | (39 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 367 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kaiser roll (day-old)
- ⅛ l milk
- 500 grams Ground veal
- 8 potatoes (waxy)
- 1 egg
- 2 Anchovy fillet
- 2 onions
- 1 tsp butter
- 1 bunch parsley
- 1 organic lemon
- salt
- freshly ground peppers
- 350 milliliters Veal stock
- 2 Tbsps butter
- 20 grams Pastry flour
- 3 Tbsps small Caper
- 2 Tbsps lemon juice
- ⅛ l Whipped cream
- ⅛ l white wine
- salt
- sugar
- peppers
- 2 egg yolks
- Chives (for garnish)
Preparation steps
Peel potatoes and cut in half or quarters depending on size. Cook potatoes in a pot of boiling salted water for about 25-30 minutes.
Soak bread in a bowl of warm milk. Mix soaked bread in a large bowl with ground meat and egg. Rinse anchovies well and chop finely. Peel onions and chop finely. Heat butter in a pan and fry onions until translucent. Rinse parsley, shake dry and chop finely. Finely grate some lemon peel. Add anchovy, onions, parsley, and lemon zest to the bowl and mix with ground meat mixture. Knead until smooth and then form about 16 meatballs from ground meat mixture. Boil broth in a large pan, add meatballs and simmer for about 10 minutes over medium heat. Gently lift out meatballs with a slotted spoon.
For the sauce, melt butter in a wide pot, sprinkle with flour and fry. Gradually stir in broth. Add capers, lemon juice, cream and wine, stir and season with salt, sugar and pepper. Remove from the heat, stir in egg yolks quickly (do not allow sauce to boil!).
Serve meatballs on a plate and pour the sauce over top. Serve with drained potatoes and garnished with chives.
