Meatballs
Meatballs - Meatballs with Capers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 kaiser roll (From the day before)
- ⅛ l milk
- 500 grams Ground veal
- 1 egg
- 2 Anchovy fillet
- 2 onions
- 1 tsp butter
- 1 bunch parsley
- 1 untreated lemon
- salt
- peppers
- 350 milliliters Beef broth (from the glass)
- 2 Tbsps butter
- 20 grams Pastry flour
- 3 Tbsps small Caper
- 2 Tbsps lemon juice
- ⅛ l Whipped cream
- ⅛ l salt
- peppers
- salt
- peppers
- sugar
- 2 egg yolks
Preparation steps
Soak bread in warm milk and squeeze. In a bowl mix together minced 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. Grate some lemon peel. Add anchovies, onions, parsley, and lemon peel to ground beef and knead until smooth. Form about 16 meatballs from mixture. Boil broth and simmer meatballs over medium heat in a pot until done, about 10 minutes. Carefully lift meatballs out of pot.
In a wide saucepan, heat butter, sprinkle flour and fry. Gradually stir in broth. Stir in capers with lemon juice, cream and wine. Season with salt, sugar and pepper to taste. Fold egg yolk into finished sauce (do not allow it to boil).
Serve meatballs with caper sauce. Garnish meatballs with some parsley and lemon wedges, drizzle with caper sauce and serve with boiled potatoes.
