Meatballs in Lemon-Caper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 43.71 g | (45 %) | ||
| Fat | 31.96 g | (28 %) | ||
| Carbohydrates | 16.45 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.92 g | (6 %) |
| Vitamin A | 230.59 mg | (28,824 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 2.08 mg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 19.93 mg | (166 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 52.16 μg | (17 %) | ||
| Pantothenic acid | 1.75 mg | (29 %) | ||
| Biotin | 1.85 μg | (4 %) | ||
| Vitamin B₁₂ | 2.09 μg | (70 %) | ||
| Vitamin C | 12.84 mg | (14 %) | ||
| Potassium | 627.95 mg | (16 %) | ||
| Calcium | 127.55 mg | (13 %) | ||
| Magnesium | 50.09 mg | (17 %) | ||
| Iron | 3.39 mg | (23 %) | ||
| Iodine | 20.04 μg | (10 %) | ||
| Zinc | 5.42 mg | (68 %) | ||
| Saturated fatty acids | 16.88 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
- 3 Tbsps Caper
- 1 tsp hot Mustard
- 150 milliliters Whipped cream
- 1 organic lemon
- 4 caperberry
Preparation steps
Soak roll in a little water. Drain the anchovies and chop finely. Peel the onion and chop finely. Heat in 1 tablespoon butter in a pan, add onion and cook until translucent. Place in a bowl. Squeeze the roll, tear into pieces and mix well with the ground veal, diced onion, anchovies, eggs and parsley. Season with salt, pepper and nutmeg. Knead with wet hands and shape mixture into small meatballs, about 4 cm (approximately 1 1/2 inches) in diameter.
Bring the broth to a boil in a pot with the bay leaf and allspice berries, then 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 in another pot.
Melt remaining butter and and whisk in flour. Heat briefly while whisking. Stir in 400 ml (approximately 1 3/4 cups) broth. Add capers, mustard and cream. Simmer for 10 minutes over low heat. Rinse the lemon in hot water, remove the peel with a zester and squeeze out the juice. Season the sauce with the lemon juice, salt and pepper.
Arrange meatballs on plates, pour the sauce over and garnish with the lemon zest and caperberries.
