Veal Meatballs with Potatoes

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Veal Meatballs with Potatoes
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30 min.
ready in 1 hr
Ready in


800 grams waxy potatoes
For the meatballs
50 grams onions
4 pickled Anchovy fillet
20 grams butter
500 grams finely Ground veal
60 grams stale white bread
½ untreated lemon (zest)
1 egg
freshly ground peppers
freshly grated Nutmeg
For the sauce
25 grams butter
30 grams Pastry flour
350 milliliters Veal stock
150 milliliters Whipped cream
1 egg yolk
freshly ground peppers
1 splash lemon juice
30 grams Caper
How healthy are the main ingredients?
potatoonionwhite breadlemoneggsalt

Preparation steps


Peel the potatoes, cut in half and cook in a pot of boiling salted water until knife-tender, about 30 minutes.


For the meatballs: Peel the onion and chop finely. Rinse the anchovies under cold running water, pat dry and finely chop. Melt the butter in a skillet and sauté the onion until translucent, transfer to a bowl and cool to room temperature. Soak the white bread in water to soften, then squeeze dry. Add the bread, anchovies, lemon zest, egg and meat to the bowl with the onions. Season with salt, pepper and nutmeg and knead well to combine. With moistened hands shape the meat mixture into 30 grams (approximately 1 ounce) meatballs. Cook the meatballs in a pot of boiling salted water until cooked through, about 5 minutes.


For the sauce: Melt the butter in a saucepan, add the flour and cook, stirring, until the mixture is lightly browned. Gradually add the stock  and stir until smooth. Season with salt and pepper and simmer gently, stirring occasionally until lightly thickened, about 15 minutes. Stir in the cream and simmer, stirring occasionally, for another 5-10 minutes. In a bowl, whisk the egg yolk with a little sauce, then whisk the mixture into the saucepan (do not boil!). If the sauce is too thick, add a little more stock. Season the sauce with salt, pepper and lemon juice.


Add the meatballs and capers to the sauce. Season the sauce to  taste. Serve the meatballs immediately with potatoes and sauce.