Meatballs With Cream Caper Sauce
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1 cup white wine
- 2/3 cup sour cream
- 1 small onion, finely chopped
- 1/4 cup flat-leaf parsley, chopped
- 1/2teaspoons worcestershire sauce
- 1 1/2tablespoons tiny capers, drained
- 3/4 cup chicken stock
- 250grams macaroni, cooked, drained and tossed in melted butter and parlsey (to serve)
- 1teaspoons grain mustard
- 1/2 cup breadcrumbs (day-old)
- 600grams pork and veal mince
- 1 egg, lightly whisked
- canola oil (for shallow frying)
- 50grams butter, melted (for macaroni)
- 1/4 cup continental parsley, chopped (to mix with butter for macaroni)
Nutrition per serving
3880kJ / 928Cal
3880 Kilojoules or 928 Calories
45% of daily energy intake*
Protein
39.0grams
Fat
56.8grams
Carbs
53.2grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine mince, breadcrumbs, parsley, onion, mustard, sauce and egg in a bowl. Season with salt and black pepper and mix together well. Roll into walnut-sized balls.
Step 2 of 5
Heat oil in a non-stick frying pan over medium-high heat. Shallow fry meatball in batches for 8 minutes or until browned on all sides. Transfer to a plate.
Step 3 of 5
Drain excess oil from pan. Reheat pan. Add wine, stirring well to deglaze pan. Bring to the boil, then simmer for 3-4 minutes or until reduced by half.
Step 4 of 5
Stir in stock and sour cream. Bring to a simmer and cook for 2 minutes. Return meatballs to pan and simmer for a further 5 minutes or until sauce is slightly thickened.
Step 5 of 5
Scatter with capers and serve with macaroni tossed in butter and parsley.
Categories
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