Meatballs with Capers in Spicy Cream Sauce
Meatballs with Capers in Spicy Cream Sauce - Delicious old-fashioned flavor
Healthy, because
Even smarter
Nutritional values
Not only do these meatballs have a delicious flavor, but they are also relatively low in fat and calories. Additionally, because this sauce is prepared with soy cream, instead of roux, the meatballs are lighter than traditional Italian recipes.
These meatballs make for an excellent starter.
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 210 mg |
Ingredients
- Ingredients
- 1 day-old White roll
- 3 ½ ozs onions
- ½ bunch parsley
- 1 lb Ground veal
- 2 eggs
- 1 Tbsp medium-hot Mustard
- salt
- peppers
- 1 ¾ qts Broth
- 3 tsps cornstarch
- 1 oz Caper (from a jar)
- ¾ cup Soy creamer
- 8 caperberry (from a jar)
Kitchen utensils
Preparation steps
Soak the roll in a small bowl of warm water for about 10 minutes. Meanwhile, peel and finely chop the onions. Rinse parsley, shake dry, pluck leaves and finely chop.
In another bowl, mash the moistened roll and mix together with the ground veal, eggs, onions, parsley and mustard. Season with salt and pepper. Knead mixture into a dough.
With moistened hands, shape the meat mixture into approximately eight equal-size patties.
Bring broth to a boil in a pot. Add the meatballs and return to a boil. Cover and simmer over medium heat (just below the boiling point) until meatballs are cooked through, 15-20 minutes.
Remove approximately 2-1/2 cups of the cooking liquid and pour through a sieve into another pot (leave meatballs in the remaining broth and keep warm).
Bring strained broth to a boil. In a small bowl, mix the cornstarch in a little cold water until smooth and then add it to the boiling broth and let boil, stirring, until sauce is slightly thickened. Rinse and drain capers; set aside 8 for garnish. Add rest of capers and the soy creamer to the sauce. Cook until heated through, about 1 minute. Season with salt and pepper.
Remove meatballs with a skimmer from the broth and add to the sauce. Garnish with remaining capers and the parsley and serve wtih brown rice, if desired.
