Meat Balls from Veal Remnants

Ingredients

• 1 % lbs. of veal
• 2 eggs
• 1% tbsp. of butter
• 1 tbsp. of lemon juice
• 1 pinch of nutmeg
• 1 tsp. of capers
• Salt, pepper
• Roll crumbs for breading

Method

1. 1

   The meat is chopped fine or ground twice and mixed with eggs, salt, pepper, lemon juice, capers, and nutmeg.

2. 2

   Form into oblong shapes, dip in roll crumbs, and bake or fry until light brown.

3. 3

   For gravy, mix flour in butter, add water or bouillon, strain, and pour over meatballs.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 26. The excerpt below is the record exactly as published.

MEAT BALLS FROM VEAL REMNANTS. Quantity for 6 Persons. 1 % lbs. of veal 1 pinch of nutmeg 2 eggs 1 tsp. of capers 1% tbsp. of butter Salt, pepper 1 tbsp. of lemon juice Roll crumbs for breading

Cook this with the app: pantry check, scaling, and the assistant.