Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat. | 2. Meanwhile, combine meatball ingredients, mix well. | 3. Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce. | 4. Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf. | 5. To Make Cream Sauce: | 6. To hot broth stir in the sauce ingredients and heat through, but do not boil. | 7. Add the cooked meatballs to the heated sauce, stir gently and warm through. | 8. To Serve: | 9. Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish. | 10. To Serve as an Appetizer: | 11. Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891. | 12. Freezes well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin	1	lb	ground	512.2678	0.0	103.7229	7.752000000000001
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
veal	1	lb	ground	607.4680000000001	6.3467	98.3736	20.9894
egg	4		beaten	286.0	1.44	25.12	19.02
breadcrumb	1 1/4	1/4	used ground	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
white onion	1		chopped	44.0	10.274000000000001	1.21	0.11
lemon zest	1		chopped	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
caper	3	tablespoons	chopped	5.934	1.2616	0.6089	0.2219
anchovy paste	3	tablespoons	crushed	-	-	-	-
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
flour				-	-	-	-
chicken stock vegetable	1	box		-	-	-	-
bay leaf	1			-	-	-	-
cider vinegar	1/4	cup		12.5475	0.5557	0.0	0.0
white wine	1/2	cup		-	-	-	-
black peppercorn	10			-	-	-	-
caper	2	tablespoons		5.934	1.2616	0.6089	0.2219
lemon zest	1		chopped	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
parsley	1/4	cup	snipped	5.4	0.9495	0.4455	0.1185

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