Meatballs in Caper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 43.35 g | (44 %) | ||
| Fat | 31.92 g | (28 %) | ||
| Carbohydrates | 14.75 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.29 g | (4 %) |
| Vitamin A | 229.91 mg | (28,739 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 2.03 mg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 51.04 μg | (17 %) | ||
| Pantothenic acid | 1.75 mg | (29 %) | ||
| Biotin | 1.85 μg | (4 %) | ||
| Vitamin B₁₂ | 2.09 μg | (70 %) | ||
| Vitamin C | 6.33 mg | (7 %) | ||
| Potassium | 628.81 mg | (16 %) | ||
| Calcium | 120.88 mg | (12 %) | ||
| Magnesium | 48.47 mg | (16 %) | ||
| Iron | 3.21 mg | (21 %) | ||
| Iodine | 20.04 μg | (10 %) | ||
| Zinc | 5.41 mg | (68 %) | ||
| Saturated fatty acids | 16.86 g | |||
| Cholesterol | 243.73 mg |
Ingredients
- Ingredients
- 1 day-old White roll
- 3 Anchovy fillet (from a jar)
- 1 onion
- 40 grams butter
- 500 grams Ground veal
- 1 egg
- 1 Tbsp chopped parsley
- salt
- peppers
- Nutmeg (freshly grated)
- 1 l Beef broth
- 1 bay leaf
- 1 tsp allspice
- 2 Tbsps Pastry flour
- 2 Tbsps Caper
- 1 tsp hot Mustard
- 150 milliliters Whipped cream
- ½ tsp lemon zest
- 2 tsps lemon juice
Preparation steps
Soak roll in a little water. Drain the anchovies and chop finely. Peel onion and chop finely. Heat 1 tablespoon butter in a pan, cook onion until translucent and place in a bowl. Squeeze roll and mix with the ground veal, onion, anchovies, egg and parsley. Season with salt, pepper and nutmeg. Knead with wet hands and shape the meat mixture into small meatballs, about 4 cm (approximately 1 1/2 inches) in diameter.
Bring the broth to a brief boil with the bay leaf and allspice berries and remove from heat. Place the meatballs in the hot broth and let stand for about 15 minutes. Remove the meatballs and pour the broth through a sieve, collecting the liquid.
Melt remaining butter, sprinkle in flour, and heat briefly while whisking. Pour in 400 ml (approximately 1 3/4 cups) broth while stirring. Add capers, mustard and cream. Simmer for 10 minutes over low heat. Add lemon zest and lemon juice and season with salt and pepper. Simmer the meatballs in the sauce until hot and serve with parsley potatoes, if desired.
