Meatballs with horseradish sauce

Ingredients for 4 servings:

• 750 g minced meat, mixed
• 2 rolls, from the day before
• 100 ml milk, hot
• 2 eggs
• 1 onion(s)
• 1 tsp thyme
• ½ bunch parsley
• 1 tbsp mustard
• salt and pepper
• 1 pinch of nutmeg
• 750 ml meat broth, hot
• 20 g butter
• 2 tbsp flour
• 125 ml cream
• Sugar
• salt and pepper
• 150 g horseradish, freshly grated
• 2 tbsp capers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Palatinate “Fläschknepp with sauce”

Dice the rolls, soak them in the hot milk, and squeeze out the excess moisture. Then, mix them with the eggs and ground meat in a bowl. Dice the onion and add it to the mixture. Finely chop the parsley and add it as well. Season the meat mixture with mustard, salt, pepper, thyme, and nutmeg. Form small dumplings, add them to the hot meat broth, and let them simmer for 10 minutes. For the sauce, melt the butter in a saucepan, lightly sweat the flour, and deglaze with the cold cream. Then, pour in the hot meat broth. Bring the sauce to a boil and simmer slightly to allow the flour to cook out. Season to taste with salt, pepper, and sugar. Finally, add the capers, grated horseradish, and meatballs, and heat gently again if necessary. Do not boil, as this will destroy the horseradish’s pungency. Boiled potatoes go well with the Palatinate “Fläschknepp mit Soss” (Palace-style “Fläschknepp with Sauce”).