Green spelt meatballs "Königsberg style"

Ingredients for 2 servings:

• 100 g green spelt meal
• 1 egg(s)
• 1 tbsp breadcrumbs
• 1 small onion(s)
• some broth, granulated
• Salt and pepper, from the mill
• 1 tsp soy sauce
• 2 bay leaves
• 1 dashes white wine vinegar
• 250 ml broth (cooking broth)
• 50 ml cream
• 2 tbsp capers and 1 tbsp caper broth
• 1 tbsp butter
• 1 tbsp flour
• 1 organic lemon(s), some zest and some juice

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

hearty, vegetarian

Cover the green spelt meal with water, add a little granulated stock, bring to a boil once, and let it swell on the turned off heat for about 30 minutes. Peel and finely dice the onion. Knead the swollen green spelt with the egg, diced onion, breadcrumbs, soy sauce, pepper, and salt. Form 6 meatballs from the mixture. Bring about a liter of water to a boil with the bay leaves, add salt or granulated vegetable stock and a little vinegar. Place the meatballs in the stock, bring to a boil once, and simmer gently at a low heat for 15 minutes. Remove the meatballs from the stock and keep warm. For the sauce, make a roux. Heat the butter, sweat the flour in it until golden brown, then deglaze with about 250 ml of the cooking stock, stirring constantly, and simmer for 20 minutes. Add the cream and capers with their stock, and season with lemon zest and juice. Add the meatballs to the sauce and let them simmer and warm for a few minutes. Serve with potatoes and a green salad.