Meatballs with Caper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 32.1 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 718 mg | (18 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kaiser roll (day-old)
- ⅛ l milk
- 500 grams Ground veal
- 1 egg
- 2 Anchovy fillet
- 2 onions
- 1 tsp butter
- 1 bunch parsley
- 1 organic lemon
- salt (and pepper)
- 350 milliliters Beef broth (from a jar)
- 2 Tbsps butter
- 20 grams Pastry flour
- 3 Tbsps small Caper
- 2 Tbsps lemon juice
- ⅛ l Whipped cream
- ⅛ l white wine
- salt (Sugar and pepper)
- 2 egg yolks
Preparation steps
Soak roll in a bowl of warm milk. Mix ground meat and egg in a bowl, add soaked roll and mix well. Rinse anchovies and chop finely. Peel onions, chop finely. Heat butter in a pan and fry onions until translucent. Rinse parsley, shake dry and chop finely. Rinse lemon in hot water, pat dry and finely grate some of peel. Add onions, anchovies, parsley and lemon zest to the bowl and mix with ground meat. Knead ground meat mixture into a smooth dough and form about 16 meatballs. Boil broth in a saucepan, add meatballs, simmer for 10 minutes over medium heat and then gently lift out with a slotted spoon.
Melt butter in a wide pot, sprinkle with flour and fry. Gradually stir in broth. Add capers, lemon juice, cream and wine, stir and season with salt, sugar and pepper. Add egg yolk and fold into sauce, do not allow to boil! Serve meatballs on plates with caper sauce and garnish with some parsley and lemon wedges. Serve with boiled potatoes if desired.
