Meatballs in Caper Sauce
Obraz wygenerowany przez AI
German

Meatballs in Caper Sauce

Tender veal and pork meatballs simmered in a silky lemon-caper cream sauce, a refined German classic inspired by Königsberger Klopse.

65 min 4 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Soak the bread in the milk for 5 minutes, then squeeze out excess milk. Mix the softened bread with the ground veal, ground pork, onion, egg, parsley, 1/2 teaspoon salt, and pepper until just combined; do not overwork the mixture.
2
With damp hands, shape the mixture into 16 meatballs, about 45 g each. Set them on a plate while you bring the stock to a gentle simmer in a wide saucepan.
3
Lower the meatballs into the simmering stock in a single layer. Cover and simmer gently for 18 to 20 minutes, turning once, until firm and cooked through to 74°C/165°F. Transfer the meatballs to a warm bowl and reserve 500 ml of the cooking liquid.
Meatballs gently poached until cooked through Obraz wygenerowany przez AI
4
Melt the butter in the same saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until smooth and pale golden.
5
Gradually whisk in the reserved cooking liquid, adding it in small additions until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes, whisking occasionally, until it lightly coats a spoon.
6
Reduce the heat to low and whisk in the cream. Add the capers, lemon zest, 1 tablespoon lemon juice, and the remaining 1/2 teaspoon salt. Keep the sauce below a simmer, return the meatballs to the pan, and heat gently for 3 to 5 minutes without boiling.
7
Taste and adjust the lemon juice, salt, and pepper. Serve the meatballs with plenty of caper sauce and a final scattering of parsley.
Meatballs served in creamy caper sauce with parsley Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

A milk-soaked roll keeps the meatballs tender, while anchovy-free capers, lemon, and parsley give the rich cream sauce a bright, savory finish.

Przechowywanie i odgrzewanie

Jak przechowywać

Refrigerate cooled meatballs and sauce in an airtight container for up to 3 days. Store within 2 hours of cooking.

Jak odgrzewać

Reheat gently in a covered saucepan over low heat, stirring occasionally, until the meatballs reach 74°C/165°F throughout. Add a splash of water if the sauce thickens.

Wartości odżywcze / porcję

514kcal
29,13 gbiałko
15,77 gwęglow.
37,44 gtłuszcz
P
Pantryvale editorial kitchen
Przepis przygotowany do publikacji z kompletnymi składnikami i uporządkowanymi krokami.
Opublikowano 9 sie 2026 · zaktualizowano 13 sie 2026