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Meat balls and caper sauce

German recipe

Meat balls and caper sauce

Preparation : 20 min Resting : -
Cooking : 50 min Equipment :
Difficulty :
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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
Salt
Pepper
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)
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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