Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Meatballs
- For the meatballs
- 500 grams Ground veal (fine)
- 50 grams onions
- 4 pickled Anchovy fillet (salty)
- 20 grams butter
- 60 grams stale white bread
- ½ lemon (zest)
- 1 egg
- salt
- peppers
- Nutmeg (freshly grated)
- For the sauce
- 25 grams butter
- 30 grams Pastry flour
- 350 milliliters Beef stock
- 150 milliliters Whipped cream
- 1 egg yolk
- salt
- peppers
- 1 splash lemon juice
- 20 grams Caper
- 1 Tbsp caperberry
- also
- 600 grams small potatoes (peeled)
- Wooden skewer
- Dill
Peel onion and finely chop. Place the anchovies under running cold water and rinse, pat dry and finely chop. Place butter in a frying pan and sauté the onions until translucent, then allow to cool. Soak the white bread in water and squeeze it well.
Mix together anchovies, onions, lemon zest, bread, egg and spices with the meat. Knead well together. Form 18 meatballs. Place in boiling salted water, for about 5-8 minutes until done. Then set to the side.
For the sauce, melt the butter in a saucepan, add a light dusting of flour, stir until smooth with the stock, add seasoning and stir for 15 minutes on simmer. Add the cream and simmer for another 5-10 minutes. Whisk the egg yolk with a little sauce, stir into the sauce (do not boil!). If the sauce is too thick, a little water may be added. Season the sauce with salt, pepper and lemon juice. Boil potatoes in salted water for about 30 minutes. Place the capers in the warm sauce. Place meatballs on wooden skewers. Heat up again. Season the sauce again, add to the dish, serve with the meatball skewers and potatoes. Serve garnished with dill.
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |