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Meat balls and caper sauce
German recipe
| Preparation : 20 min | Resting : - |
| Cooking : 50 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves SERVES 4
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| 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 |
| Salt |
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| Pepper |
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| 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 |
| 1 | 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). |
| 2 | Put 2 lightly salted litres of water and 2 bay leaves in bowl and run EXPERT programme 15 minutes/speed 1A/120°C. |
| 3 | Shape into meat balls and place in steamer basket. Run EXPERT programme, 20 minutes/speed 0/95°C. |
| 4 | Remove steamer basket and place in a bowl. Cover meat balls with water from bowl. |
| 5 | To make sauce, brown shallots in butter with EXPERT programme, 4 minutes/speed 1A/120°C. |
| 6 | 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. |
| 7 | 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)
© 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.
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