Leipzig meatballs

Ingredients for 4 servings:

• 500 g asparagus – heads, soup asparagus, broken asparagus
• 250 g carrot(s), sliced
• 200 g peas, fresh
• 2 turkey schnitzels, in small pieces
• 300 g minced meat
• 1 egg(s)
• breadcrumbs
• Salt
• pepper
• 30 g butter
• 2 tbsp flour
• 400 ml broth
• 1 tbsp sugar
• 4 tbsp cream
• 20 g capers
• 2 tbsp lemon juice
• chervil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the butter over medium heat and brown the turkey pieces on all sides until white. Dust with flour, stir well, and deglaze with the stock. Stir in the sugar and bring to a boil. Add the asparagus and carrot pieces and simmer for 10 minutes. Make a meatball mixture from the ground meat, breadcrumbs, and egg and make small(!) dumplings. After 10 minutes of simmering, mix with the capers and their juice, then add the cream. Add just enough lemon juice to create a wonderfully tangy flavor. Add the peas and meatballs and simmer for another 5 minutes. Sprinkle with chervil and enjoy with a lukewarm baguette.