Meatballs with Capers and Anchovy Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 48.5 μg | (81 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,336 mg | (33 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the potato salad
- 700 grams waxy potatoes
- salt
- 1 shallot
- 1 Tbsp vegetable oil
- 150 milliliters Beef broth
- 1 Tbsp White vinegar
- 1 tsp Mustard
- freshly ground peppers
- 5 Tbsps olive oil
- ½ bunch Arugula
- For the meatballs
- 1 stale White roll
- 1 shallot
- 2 Tbsps Caper
- 4 Anchovy fillet
- 1 Tbsp butter
- 1 garlic clove
- 600 grams mixed Ground meat
- 1 egg
- 1 tsp medium hot Mustard
- 1 Tbsp freshly chopped parsley
- 2 Tbsps clarified butter
- also
- 2 Tbsps caperberry (for garnish)
Preparation steps
For the potato salad: Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain, peel and slice while still hot. Peel and finely chop the shallot. Heat the oil in a skillet and saute the shallot until translucent. Add the broth and pour over the potatoes. Add the vinegar, mustard and oil to the potatoes, season with salt and pepper and toss to combine. Let stand 20 minutes. Rinse the arugula and spin dry.
For the meatballs: Soak the bread in lukewarm water and squeeze dry. Peel and finely chop the shallot. Drain the capers and anchovies and chop finely.
Heat the butter in a skillet and saute the shallot until translucent. Peel the garlic and squeeze through a garlic press. Add to the pan and sauté briefly. Transfer to a bowl and add the ground meat, the well-squeezed rolls, egg, mustard, capers, anchovies and parsley and season with salt and pepper. Heat the butter in a skillet. With wet hands, form small patties and saute until golden brown, about 10 minutes.
Toss the potato salad with the arugula and serve with the meatballs. Serve garnished with the capers.
