Meatballs in Caper Sauce with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,268 mg | (32 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- salt
- 1 stale White roll
- 2 onions
- 40 grams butter
- 600 grams Ground veal
- 2 egg whites
- ½ organic lemon (zest)
- freshly ground peppers
- ½ tsp marjoram
- 1 l Beef broth
- 1 bay leaf
- 2 Tbsps Pastry flour
- 150 milliliters Whipped cream
- 3 Tbsps Caper
- 1 Tbsp medium hot Mustard
- 2 Tbsps scallions
Preparation steps
Scrub and peel the potatoes, cut in half or quarters, depending on size and boil in a pot of salted water until knife-tender, about 25 minutes.
Place the bread in a little warm water to soak. Peel, quarter and finely chop the onions. Heat half the butter in a skillet, add the chopped onion and saute until translucent. Transfer to a bowl and let cool. Add the lemon zest, ground meat and egg whites. Squeeze the bread and add to the meat mixture along with the marjoram. Season with salt and pepper. With dampened hands shape the mixture into meatballs. Bring the broth to a boil in a saucepan and add the meatballs, onions, bay leaf and allspice and simmer until the meatballs are cooked through, about 15 minutes. Remove with a slotted spoon and keep warm. Strain the cooking liquid.
Heat the remaining butter in a saucepan, add the flour and sauté until the butter has absorbed the flour. Gradually add 400 ml (approximately 13 1/2 ounces) of the cooking liquid. Stir in the capers and the cream and simmer over low heat until lightly thickened, about 10 minutes. Season the sauce with lemon juice, salt and pepper. Serve the meatballs with the sauce and the potatoes on warmed plates and serve sprinkled with chopped chives.
