John Myers
Ingredients for 4 servings:
- 1 roll
- 2 onions
- 750 g minced meat, half and half
- 2 eggs
- salt and pepper
- 1 bay leaf
- 5 tbsp butter
- 4 tbsp flour
- 200 g cream
- 2 tbsp capers
- some lemon juice
- 1 pinch(s) of sugar
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
simple and delicious
Soak the bread roll in a little water and squeeze out any excess water. Finely dice the onions and knead them with the bread roll, onions, an egg, salt, and pepper. Form the mixture into balls, each weighing approximately 25 to 30 g. Simmer the meatballs in plenty of boiling salted water with the bay leaf and half an onion for 15 to 20 minutes. Remove with a slotted spoon, drain, and keep warm. Pour the meat broth through a fine sieve and measure out 1/4 l per person for the sauce. Use the rest for another purpose or freeze it. Heat the butter in a saucepan, sauté the flour, and gradually stir in the measured broth and cream. Bring to a boil while stirring and simmer for about 5 minutes. Whisk 2 to 3 tablespoons of the sauce with an egg yolk and add to the sauce while it is no longer boiling. Add the capers with a little liquid, lemon juice, salt, pepper, and sugar. Heat the meatballs in the sauce and serve with boiled potatoes or rice and parsley.
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