Meatballs with a caper sauce
Preparation : 20 min
Cooking : 50 min
Total time : 1 h 10 Rest : 0 min
500 g veal
1 small, dry bread roll or slice of sandwich bread
0.5 tbsp breadcrumbs
1 tbsp mustard
3 sprigs parsley
1 tsp capers
1 pinch salt
1 pinch pepper
1 tsp organic lemon zest
1 onion
1 egg
2 tbsp anchovies
2 leaves bay leaf
2 shallots
20 g butter
1 tbsp vinegar
1 pinch nutmeg
200 ml single cream
2 tbsp cornflour
2 tbsp capers
Associated products
You can serve this dish with potatoes. Traditionally, this dish is accompanied with cooked beetroot. It is possible to mix the sauce with the EXPERT programme to mash the capers.
- 500 g veal
- 1 small, dry bread roll or slice of sandwich bread
- 2 shallots
- 1 onion
- 2 tbsp anchovies
- 500 g veal
- 1 small, dry bread roll or slice of sandwich bread
- 0.5 tbsp breadcrumbs
- 1 tbsp mustard
- 3 sprigs parsley
- 1 tsp capers
- 1 pinch salt
- 1 pinch pepper
- 1 tsp organic lemon zest
- 1 onion
- 2 tbsp anchovies
- 1 egg
- 2 leaves bay leaf
- 2 shallots
- 20 g butter
- 1 tbsp vinegar
- 1 pinch nutmeg
- 200 ml single cream
- 2 tbsp cornflour
- 2 tbsp capers
© photos Sandra Mahut © 2017 Hachette Livre (Marabout)
