John Myers
Ingredients for 2 servings:
- 250 g minced meat, mixed
- 1 onion(s)
- 4 tbsp oat flakes
- 1 egg(s)
- 1 bay leaf
- 300 ml broth
- 1 tbsp flour
- 25 g butter
- 70 ml cream
- 1 tbsp capers
- 1 dashes lemon juice
- ½ tsp sugar
- salt and pepper
- 6 peppercorns, black
- 300 g carrot(s)
- 20 g butter
- 100 ml broth
- 1 tsp, levelled sugar
- salt and pepper
- 1 tbsp parsley, chopped
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
particularly fluffy thanks to oat flakes
Finely dice half the onion and knead with the minced meat, oats, egg, 1/2 teaspoon salt, and pepper. Form the mixture into 6 meatballs. Roughly dice the remaining onion. Simmer in the broth with the bay leaf and peppercorns for 15 minutes. Then let the meatballs simmer gently for 10 minutes. Pour the broth through a sieve and collect it. Peel and slice the carrots. Sauté in butter, then sprinkle with the sugar and caramelize. Now add the broth and simmer gently for about 10 minutes, until the liquid has almost evaporated. Garnish with parsley. Sauté the flour in melted butter. Stir in the broth with a whisk. Add the capers and cream. Season to taste with lemon juice, salt, pepper, and sugar. Serve with the meatballs. Serve with rice.
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