Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 stale White roll
- ⅛ l warm milk
- 500 grams Ground veal
- 1 egg
- 2 Anchovy fillet
- 2 onions
- 1 tsp butter
- 1 whole lemon
- salt
- peppers
- 350 milliliters Beef broth (from a jar)
- 1 bay leaf
- 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
Preparation steps
Soak the bread in the warm milk. Prepare remaining ingredients while the bread soaks. Peel the onions and finely chop. Heat butter in a pan and saute the onions until translucent. Combine the ground veal, onion and egg in a bowl. Rinse the anchovies well and finely chop.
Grate the lemon peel, squeeze the bread, tear into small pieces and mix everything together with the minced anchovies until mixture is smooth.
With wet hands, shape the mixture into about 16 meatballs.
Bring the broth and the bay leaf to a boil, add the meatballs and simmer over medium heat for 10 minutes. Gently remove the meatballs.
For the sauce, heat the butter in a large pot, sprinkle with flour and saute. Gradually stir in the broth.
Stir in the capers with lemon juice, cream and wine. Season with salt, sugar and pepper. Gently stir in egg yolks to the finished sauce, but do not allow it to boil!
Place meatballs into the sauce and heat up again slowly. Serve the meatballs with the caper sauce and boiled potatoes.
