Beef and beef meatballs poach in a creamy white caper, lemon, and mustard sauce.
30 min prep 38 min cook
Keeps the screen on · step-by-step guide · built-in timer
Soak the stale bread crumb in milk for 5 minutes.
Add the ground beef, eggs, grated onion, mustard, half the salt and white pepper and knead.
Roll the mixture into large meatballs.
Heat the meat stock and bay leaf, then cook the meatballs for 15 minutes without boiling.
Toast the flour in butter for 3 minutes.
Add 3 cups of the meatball cooking liquid and thicken the sauce for 8 minutes.
Add the capers, lemon juice, cream and remaining salt.
Place the meatballs in the sauce and rest over low heat for 5 minutes.
💡 Tip: Cooking the meatballs in hot liquid without boiling keeps them juicy and intact.
🍽️ Serving suggestion: Serve with boiled potatoes, pickled beets and parsley.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~560
kcal calories
34
g protein
24
g carbs
36
g fat
4.4g
Sugar
2.1g
Fiber
1981mg
Sodium
16.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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