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Meatballs In Caper Sauce

Microwave.Lady's picture
Ingredients
  Topside of beef 10 Ounce, trimmed of fat and minced (300 Gram)
  Onion 1 Small, chopped
  Unsalted brown stock/Chicken stock 8 Fluid Ounce (1/4 Liter)
  Rolled oats 4 Tablespoon
  Chopped parsley 1 Tablespoon
  Grated nutmeg 1⁄4 Teaspoon
  Grated lemon rind 1
  Ground black pepper To Taste
  Cornflour 1 Teaspoon, mixed
  Freshly ground black pepper To Taste
  Yoghurt 1 Tablespoon
  Water 1 Tablespoon
  Cream 1 Teaspoon, soured
  Soured cream 1 Teaspoon
  Capers 1 Teaspoon, rinsed, chopped
Directions

MAKING
1) In a covered 1 litre (1 3/4 pint) baking dish, cook onion for 3 minutes on high and then transfer it to a bowl.
2) To the same dish, add stock and then microwave it for about 4 minutes on high until it comes to a boil.
3) In the meantime, mix beef, rolled oats, 1/2 tablespoon of the parsley, the nutmeg, the lemon rind and a liberal grinding of pepper with the onion.
4) Mix it well by kneading and then shape into 16 meatballs.
5) Lower the meatballs into the heated stock and cover and cook them for 4 minutes on high.
6) To a serving dish, transfer the meatballs with a slotted spoon.
7) Drain the cooking liquid from the baking dish, saving 12.5 cl (4 fl oz).
8) Mix cornflour mixture with this reserved liquid and then allow the sauce to thicken by cooking it on high for about 30 seconds.
9) Remove the sauce from heat and keep aside for 1 minute to cool.
10) Mix in yoghurt, soured cream, capers and the remaining parsley.

SERVING
11) Spoon the sauce over meatballs and serve warm at once.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
13 Minutes
Ready In: 
53 Minutes
Servings: 
4

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