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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Meatballs: | 2. Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl. | 3. Add ground meat and mix well. | 4. Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined. | 5. Form into 2-inch balls. | 6. Bring bouillon to a boil in a large saucepan; drop in meatballs. | 7. Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm. | 8. Strain and reserve liquid. | 9. Sauce: | 10. Melt butter in a saucepan. | 11. Stir in flour and blend well, cook 1 minute. | 12. Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth. | 13. Add lemon juice and capers. Season with salt and pepper. | 14. Add meatballs and heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread cube	1 1/2	1/2		-	-	-	-
milk				-	-	-	-
meat pork	2	lbs	ground lean	1152.1466	0.0	93.2604	83.5533
onion	1		peeled minced	60.0	14.01	1.65	0.15
egg	2		beaten	143.0	0.72	12.56	9.51
anchovy fillet	3		drained minced	-	-	-	-
salt pepper				-	-	-	-
beef bouillon	4	cups		67.2	0.384	10.944	2.112
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
lemon	1	cup		61.48	19.7584	2.332	0.636
caper	3	tablespoons	drained	5.934	1.2616	0.6089	0.2219

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.