Blacky's Meatballs

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 1 tsp mustard
• 1 tsp salt
• 1 slice(s) bread(s), stale
• ½ garlic clove(s)
• some salt
• some pepper
• 2 tbsp sparkling mineral water
• 1 onion(s)
• some broth (instant powder)
• 3 tbsp butter
• 3 tbsp flour
• 200 ml whipped cream
• 60 g capers (or more)
• 1 pinch of nutmeg
• 2 tbsp lemon juice
• possibly sauce thickener

Instructions

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

Soak the stale bread in water. Mix the finely chopped onion with the minced meat, salt, pepper, mustard, and crushed garlic. Squeeze the bread well, add it to the minced meat, and mix thoroughly. Finally, stir in the seltzer water. Bring a large pot of water to a boil and add the stock powder. Form the minced meat into 6 meatballs, add them to the boiling water, and simmer on low heat for 20 minutes; do not boil again! Meanwhile, in another large pot, melt 3 tablespoons of butter and make a roux with 3 tablespoons of flour. Add the stock from the other pot until a creamy sauce forms. Then add the 200ml cream and the 60g capers. Season to taste with salt, pepper, a pinch of nutmeg, and 2 tablespoons of lemon juice. If the sauce is too thin, thicken with a little gravy thickener or cornstarch. Boiled potatoes are best served with this.