John Myers
Ingredients for 2 servings:
- 500 g minced meat, mixed
- ½ stale bread roll or 1-2 tbsp breadcrumbs
- 20 g flour
- 20 g butter
- 1 jar capers
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Grandma’s style, my favorite dish!
Soak half the bread roll in water. Then squeeze out excess water and knead it well with the minced meat. Season the meat dough with salt and pepper and form into small balls. Pour lightly salted water into a pot, bring to a boil, and add the meatballs (approx. 500–750 ml water). Cook for about 5 minutes. Drain the meatballs, reserving the water for the roux! Make a roux from the flour and butter and add the meatball water, stirring constantly. Then add the capers and their brine to the sauce, add the meatballs, and simmer over low heat for at least another 10 minutes. We always serve this with rice, peas, and canned carrots!
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