Meatballs with Fried Eggs and Anchovy-Caper Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 399 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the meatballs
- 1 stale White roll
- 75 milliliters lukewarm milk
- 1 onion
- 1 Tbsp butter
- 600 grams mixed Ground meat
- 1 egg
- 1 Tbsp sharp Mustard
- 1 tsp dried marjoram
- 2 Tbsps freshly chopped parsley
- salt
- freshly ground peppers
- breadcrumbs (as needed (2-3 tablespoons)
- For the caper butter
- 40 grams softened butter
- 1 Tbsp Caper
- 2 Anchovy fillet
- 2 Tbsps freshly chopped parsley
- also
- 4 eggs
- 2 Tbsps vegetable oil
Preparation steps
For the meatballs: Tear the roll into pieces, place in a bowl and pour the lukewarm milk over. Peel and finely chop the onion. Heat the butter in a skillet and saute the onion until translucent. In a bowl, mix the ground beef with the soaked bread, egg, mustard, onion, marjoram and parsley. Season with salt and pepper. If the mixture is too soft, mix in breadcrumbs. Heat the oil in a skillet. Shape the meat mixture into 8 small balls, flatten slightly and saute over medium heat until golden brown on both sides, 4-5 minutes.
For the caper butter: Place the butter in a bowl. Rinse the anchovies and pat dry. Finely chop the capers with the anchovies and mix into the butter along with the parsley. Top each meatball with a dab of butter.
In another pan heat the oil and crack the eggs into the pan. Season with salt and pepper and saute to the desired degree of doneness. Serve with the meatballs.
Serve with fried potatoes, if desired.
