Meatballs in Caper Sauce (Konigsberg Style)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,171 mg | (29 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the meatballs
- 500 grams finely Ground veal
- 50 grams onions
- 4 pickled Anchovy fillet (in salt)
- 20 grams butter
- 60 grams day-old 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
- 30 grams Caper
- 1 Tbsp caperberry
- For the potatoes
- 600 grams small potatoes (peeled)
Preparation steps
For the meatballs, peel the onion and chop finely. Rinse the anchovies under cold water, pat dry and finely chop. Melt the butter in a frying pan and sauté the onion cubes gently, then set aside to cool. Soak the bread in water and squeeze out the excess.
Mix anchovies, onions, lemon zest, bread, and egg with the meat and knead well together. Season with salt, pepper, and nutmeg. Form the mixture into meatballs (about 30 grams each) (approximately 1 oz). Cook in boiling salted water until done, about 5 minutes.
For the sauce, melt the butter in a saucepan, add the flour and stir to make a light roux. Add the beef stock, season, and simmer for 15 minutes while stirring. Pour in the cream and continue to cook for 5-10 minutes. In a bowl, combine 2-3 tablespoons of the sauce with the egg yolks. Whisk together, then stir into the sauce (do not boil). If the sauce becomes too thick, a little more broth may be added. Season the sauce with salt, pepper and lemon juice. Cook the potatoes in salted water for about 30 minutes. Add meatballs and capers to the sauce and heat through. Season the sauce again. Serve the meatballs with potatoes and sauce on warmed plates.
