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1 Meat Boulettes with Caper Sauce (OK, meat balls!)

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Meat Boulettes with Caper Sauce (OK, meat balls!)

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Ingredients

4 portion(s)

Boulettes

  • 1/4 a baguette, dry, or 60 grams of any dry bread
  • 200 grams Pork
  • 200 grams Beef
  • 1 onion
  • 1 egg
  • 1 level teaspoon salt
  • 1 level teaspoon pepper
  • 800 grams water
  • 1 cube Beef stock, Or equivalent

Caper Sauce

  • 1 level teaspoon lemon juice
  • 100 grams Crème fraîche, Or sour light cream
  • 100 grams corn starch mixed with 1/2 MC water
  • 1/2 level teaspoon salt
  • 1/2 level teaspoon cracked black pepper
  • 10 grams capers, salted
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Recipe's preparation

    Boulettes

  1. Breadcrumbs; Cut the bread into pieces and place in to TM bowl. Mix 30 secs / speed 10.

  2. Mincing the meat: Cut the meat into 2cm pieces and place in to TM bowl. Mix 10 secs / speed 6-7. Scrape down side with the spatula. Mix again for one second at speed 6-7. Set aside.

  3. Cut the onion in half & place in the TM bowl.  Chop for 8 seconds / speed 5. 

  4. Add the egg, salt, pepper and mix 15seconds / speed 3. 

  5. Add the meat and breadcrumbs to the TM bowl & mix 15 seconds / speed 4. Place in a bowl & form into tablespoons sized balls in the steaming basket.

  6. Put the stock cube & water in the TM bowl & introduce the steaming basket with the meat balls. Cook 35 mins / Varoma / speed 1. 

  7. At the end of the cooking time, remove the steaming basket with the meatballs, and reserve, keeping warm.

    8. Caper Sauce

  8. Reserve 250 grams of the boullion in the TM bowl and add the lemon juice, crème fraîche, corn starch, and salt & pepper.  Mix 10 seconds / speed 10 then cook 4 minutes / 100C / Counter-clockwise operation / speed 3. 

  9. Add the capers and cook 30 seconds / 100C / Counter-clockwise operation / speed 2.

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Tip

Oh, this is just another amazing, delicious Thermomix recipe from the Thermomix French recipe book! The tangy lemon, caper sauce is soooo good. I made double the volume and it worked really well.

Great with salad, steamed vegetables, or pasta, rice or potatoes. 

The capers can be substituted with other flavourings such as tomato coulis or puree, and the meatballs could have added different herbs & spices. The meatballs could be shapped into elongated balls and then they could really be called 'boulettes'.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Nice!  Have you entered this

    Submitted by anniembee on 16. March 2015 - 10:50.

    Nice!  Have you entered this recipe on this thermomix site yet?

    Anniebee!

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  • Chicken Scallopini with Sage

    Submitted by Bine on 16. March 2015 - 10:27.

    Chicken Scallopini with Sage & Capers

    Ingredients

    • 1/4 cup dry white wine or chicken broth
    • 1/3 cup chicken broth
    • 1 tablespoon drained capers
    • 4 boneless, skinless chicken breast halves (6 ounces each), pounded to 1/4″ thick
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3/4 teaspoon rubbed sage
    • 3 tablespoons whole wheat flour
    • 4 teaspoons olive oil
    • 1 teaspoon cornstarch
    • 2 teaspoons cold water
    • 1 1/2 tablespoons cold butter, cut in small pieces
    • 2 teaspoons chopped fresh parsley (optional)

    Directions

    In a small bowl, combine the wine or broth, broth, capers and set aside.

    Season the chicken with the salt, pepper, and sage. Lightly coat with the flour, patting off the excess.

    Heat a large nonstick skillet over high heat and add 2 teaspoons of the olive oil. Add 2 pieces of the chicken and cook until browned, 2 to 3 minutes. Reduce the heat to medium and turn the chicken. Cook until the chicken is no longer pink and the juices run clear, about 2 minutes. Remove to a platter and cover with foil to keep warm.

    Add the remaining 2 teaspoons olive oil and cook the remaining chicken in the same fashion. Remove to the platter.

    In a small cup, combine the cornstarch and water.

    Pour the caper mixture into the skillet and heat over medium heat. Bring to a simmer and whisk in the cornstarch mixture. Cook, whisking until thickened, about 15 seconds. Whisk in the butter and spoon the sauce over the chicken. Sprinkle with the parsley (if using).

    NOTE: You can make this dish in bulk then freeze and reheat. To reheat, arrange the scallopini in a baking dish, cover, and bake at 350°F until heated through, about 15 minutes. Drizzle with a little olive oil to replace lost moisture.

    Nutrition Information

    Serves: 4 | Serving Size: 1 chicken breast half

    Per serving: Calories: 293; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Cholesterol: 135mg; Sodium: 482mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 0g; Protein: 39g

    Nutrition Bonus: Potassium: 610mg; Iron: 7%; Vitamin A: 5%; Vitamin C: 2%; Calcium: 1%

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