John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 500 ml milk
- 1 stale roll
- 2 tbsp capers, from the jar
- 2 anchovies, from the jar
- 1 egg(s)
- 500 g minced meat, mixed
- some salt and pepper, black, from the mill
- 1 liter vegetable broth
- 500 g carrot(s), orange, yellow and purple
- 1 tbsp butter
- 2 tsp honey, liquid
- some salt and pepper, black, from the mill
- 1 tbsp butter
- 1 tbsp flour
- 1 onion(s)
- some wild garlic, fresh, finely chopped
- some nutmeg, freshly grated
- Salt and pepper, black, from the mill
- some lemon juice
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
Peel an onion, dice it finely, and bring to a boil in a saucepan with 100 ml of milk over low heat. Finely dice the bread roll, add it, and let it simmer for about 5 minutes. Chop the capers and anchovies and knead them in a bowl with the onion, milk, and bread roll mixture, the egg, and the minced meat. Season the mixture with a little salt and a few turns of freshly ground black pepper, and form it into 12 meatballs. Please note that the capers and especially the anchovies are already salted. Bring the vegetable stock to a boil in a large saucepan, cover, and simmer the meatballs over low heat for about 15 minutes until cooked through. Trim, peel, and rinse the carrots, and use a spiralizer to cut them into spaghetti. Melt 1 tablespoon of butter in a saucepan and briefly sauté the carrot spaghetti; Then cover and cook over low heat for about 2 to 3 minutes and season with a little salt, a few turns of black pepper from the mill and honey. Peel the remaining onion and dice it finely. Melt the remaining butter in a saucepan and sauté the diced onion in it. Then sprinkle over the flour and let it sweat. While stirring, add the remaining milk and bring to a boil. Remove the meatballs from the vegetable stock and pass 200 ml of vegetable stock through a sieve into the béchamel sauce. Stir in the wild garlic, bring the sauce to a boil and blend with a hand blender until frothy. Season the wild garlic béchamel sauce with a little salt, a few turns of black pepper, some freshly grated nutmeg and lemon juice. Add the meatballs to the sauce and heat through. Serve the meatballs on plates with the wild garlic béchamel sauce and the carrot spaghetti.
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