Turkey Königsberger-Style Meatballs in Lemon Caper Sauce
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Ingredients
- 500 g turkey mince
- 1 onion
- 1 egg
- 40 g breadcrumbs
- 600 ml chicken stock
- 25 g butter
- 25 g plain flour
- 100 ml soured cream
- 3 tbsp capers
- 1 lemon
Nutrition (per serving)
- Calories
- 379 kcal
- Protein
- 32.2 g
- Carbohydrate
- 17.4 g
- of which sugars
- 4.6 g
- Fat
- 19.7 g
- of which saturates
- 9 g
- Fibre
- 2.6 g
- Salt
- 2.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the turkey mince, grated onion, egg and breadcrumbs together with a good pinch of salt and pepper, then shape into 16 meatballs.
- 2
Bring the chicken stock to a gentle simmer, then poach the meatballs for 10-12 minutes until cooked through with no pink remaining. Lift out with a slotted spoon, reserving the stock.
- 3
Melt the butter in a separate pan, stir in the flour and cook for 1 minute, then gradually whisk in the reserved stock.
- 4
Stir in the soured cream, capers and a squeeze of lemon juice, and simmer for 3 minutes.
- 5
Return the meatballs to the sauce to warm through, then serve.
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