John Myers
Ingredients for 4 servings:
- 300 g minced meat (lean minced beef)
- 1 egg(s)
- 100 g breadcrumbs
- 2 small onions or shallots
- 40 g fat
- 1 ½ liters vegetable broth (instant)
- 1 egg yolk
- salt and pepper
- 1 small jar of pickled capers
- lemon juice
- Sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
traditional, ancient recipe
Make a roux with flour and fat. Deglaze with the stock and bring to a boil. Drain the capers and add them to the sauce. Season the sauce with salt, pepper, sugar, and lemon juice. Stir in the egg yolk. Remove the sauce from the heat and rinse a bowl with cold water. Add the minced meat, egg, and breadcrumbs to the bowl, season with salt and pepper, and mix everything well (it’s best to use your hands). Finely chop the onions and mix in. Form the minced meat into small balls and add them to the sauce. Simmer over low heat for about 20 minutes. (Depending on the size of the balls, this can take up to 30 minutes.) Serve with potatoes and jarred beetroot.
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