Cook the potatoes with skin in salted water until soft. You can add some caraway seeds and parsley stalks for the taste.
Prepare and prepare the ingredients as listed above.
Cut the rolls into small cubes and soak with milk.
Finely dice the peeled onions and garlic, finely chop the parsley. Make some extra parsley for decoration. Chop the anchovy fillets finely.
Sweat the onion and garlic cubes in a colourless pan for 3-4 minutes with a little sunflower oil and allow to cool for a few minutes. Put the minced meat, eggs, lemon grater, chopped anchovy fillets, squeezed out rolls and finely chopped parsley in a bowl.
Prepare the stock to cook the meatballs: Put the onion with bay leaf and clove in a pot, add allspice and white wine vinegar and broth and bring to the boil.
Bind the minced meat mixture with breadcrumbs or cornflour (gluten-free!).
Mix the minced meat mixture well and cook a sample dumpling. Remove the boiling stock from the heat. Put the dumpling formed with the moistened hands in the stock and let it draw below the boiling point. My sample ball has not yet set, so I have added more breadcrumbs to the mixture and adjusted the amount of ingredients.
Portion the remaining minced meatballs with the ice ball cutter. Form round balls with your hands (cold water).
Cook meatballs at 90 degrees Celsius below the boiling point in the stock until they float.
Prepare Caper Sauce
Peel the onion and finely dice it. Sweat with butter and prepare a light roux with flour.
Deglaze the roux with dry white wine so that no lumps form. Pass a little dumpling stock through a fine sieve to the base of the sauce. Bring the sauce to the boil and refine with cream if desired.
Provide some capers for decoration. Add the remaining capers to the sauce, then season to taste with salt, pepper, nutmeg, sugar and cayenne pepper.
Check the consistency of the cooked dumplings.
arrange the food
Peel the hot potatoes and put them on warm plates.
Arrange the dumplings with the sauce, decorate with freshly cut parsley and fresh capers and serve.
Tips for the Sauce:
I prepared the classic sauce with a roux.
You can also bind the sauce with cornflour, as Alfons Schuhbeck shows in his culinary stories.
Another way to bind sauces is with cold cream, egg yolk and little starch. Mix the so-called liaison cold and then add to the sauce, heat slowly, do not boil at best!
Tips for tying the Meatballs:
Please express the rolls well after soaking.
Always prepare a sample dumpling, you can then provide even more binding.
The more breadcrumbs you add to the mixture, the firmer and less fluffy the dumplings will become.
With a gluten-free diet you can bind with starch, this applies to both the minced meat mass and the sauce.
Note on mustard:
The original recipe was probably prepared without mustard. I tried both variations and I like the meatballs with mustard better. Mustard and capers are in perfect harmony!
3. Nutritional Values and Calories Cooked Meatballs with Caper Sauce and Potatoes German Style
Meatballs in Caper Sauce with Potatoes,
Amount Per Serving
Calories 1596Calories from Fat 828
% Daily Value*
Total Fat 92g142%
Saturated Fat 41g205%
Polyunsaturated Fat 6g
Monounsaturated Fat 33g
Total Carbohydrates 77g26%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.
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