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Meatballs In Caper Sauce

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  Soft bread crumbs 1 Cup (16 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Ground beef chuck 1 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Capers 4 Tablespoon, drained, rinsed
  Egg 1
  Flour 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Canned beef broth 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon

1. In a large bowl, combine bread crumbs and milk. Let stand 5 minutes to soften bread. Add ground chuck, salt, pepper, 2 tablespoons capers, and egg. Mix with your hands or a wooden spoon to blend well. Form into 1-inch meatballs. Dust lightly with flour.
2. In a nonreactive large frying pan, heat oil over medium heat. Add meatballs and cook, turning, 5 to 6 minutes, or until evenly browned all over. Add wine and stock to pan and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Add remaining capers and parsley just before serving.

Recipe Summary

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Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2368 Calories from Fat 1488

% Daily Value*

Total Fat 165 g254.3%

Saturated Fat 67.4 g337%

Trans Fat 0 g

Cholesterol 637.1 mg212.4%

Sodium 3124.7 mg130.2%

Total Carbohydrates 59 g19.5%

Dietary Fiber 2.5 g10%

Sugars 6.7 g

Protein 140 g280.5%

Vitamin A 31.3% Vitamin C 36.8%

Calcium 42.1% Iron 66.1%

*Based on a 2000 Calorie diet

Meatballs In Caper Sauce Recipe