Meatballs in Caper Sauce

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Meatballs in Caper Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
524
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie524 cal.(25 %)
Protein43.35 g(44 %)
Fat31.92 g(28 %)
Carbohydrates14.75 g(10 %)
Sugar added0 g(0 %)
Roughage1.29 g(4 %)
Vitamin A229.91 mg(28,739 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.03 mg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.57 mg(52 %)
Niacin19.9 mg(166 %)
Vitamin B₆0.58 mg(41 %)
Folate51.04 μg(17 %)
Pantothenic acid1.75 mg(29 %)
Biotin1.85 μg(4 %)
Vitamin B₁₂2.09 μg(70 %)
Vitamin C6.33 mg(7 %)
Potassium628.81 mg(16 %)
Calcium120.88 mg(12 %)
Magnesium48.47 mg(16 %)
Iron3.21 mg(21 %)
Iodine20.04 μg(10 %)
Zinc5.41 mg(68 %)
Saturated fatty acids16.86 g
Cholesterol243.73 mg

Ingredients

for
4
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
How healthy are the main ingredients?
Whipped creamMustardparsleyonioneggsalt

Preparation steps

1.

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.

2.

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.

3.

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.