Filter by

Meat balls and caper sauce

German recipe

Meat balls and caper sauce

Preparation : 20 min Resting : -
Cooking : 50 min Equipment :
Difficulty :
Rating :
 0 rates
Download the recipe :
Programmes : accessories :

Serves SERVES 4 :
For meat balls
500 g veal, in 3 cm cubes
1 bread roll, dry
1-2 tblsp breadcrumbs
50 g onions, quartered
3 sprigs of parsley
1 tblsp mustard
1 egg
2 tblsp anchovies, in small pieces
1 tsp capers
1 tsp organic lemon zest
For sauce
2 bay leaves
2 banana shallots, diced
20 g unsalted butter
1 tblsp vinegar
1 pinch nutmeg
200 ml pure cream
2 tblsp cornflour
2 tblsp capers

Soak bread in warm water for 15 minutes, then press out water. Put all the meat ball ingredients in bowl and chop with EXPERT programme 2 minutes/speed 9 (without heating).


Put 2 lightly salted litres of water and 2 bay leaves in bowl and run EXPERT programme 15 minutes/speed 1A/120°C.


Shape into meat balls and place in steamer basket. Run EXPERT programme, 20 minutes/speed 0/95°C.


Remove steamer basket and place in a bowl. Cover meat balls with water from bowl.


To make sauce, brown shallots in butter with EXPERT programme, 4 minutes/speed 1A/120°C.


Add 400 ml stock, caper juice, vinegar, nutmeg and single cream. Run EXPERT programme, 6 minutes/speed 1A/100°C. Dilute cornflour in 2 to 3 tablespoons of water and pour mixture through cap into bowl. Serve with potatoes.


Add capers and put steamer basket with meat balls into bowl. Run EXPERT programme, 3 minutes/speed 1A/100°C to finish making sauce. Serve meat balls with sauce.

© Photo Sandra Mahut
© 2017 Hachette Livre (Marabout)
Chef’s tip

Traditionally this dish is served with cooked red beetroot. The sauce can be blended by using the EXPERT programme to puree the capers.


Click here
Rate the recipe

Product used