Meatball in herb sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed or of your choice
• 1 onion(s)
• 2 eggs
• 1 tbsp, heaped mustard
• 2 tbsp Parmesan
• 2 tbsp breadcrumbs
• 2 tbsp milk or cream
• salt and pepper
• Paprika powder
• 50 g flour
• 50 g butter
• 1 liter of water or broth
• Allspice
• Carnation(s)
• Bay leaf
• peppercorns
• 1 pack of frozen herbs, as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

delicious alternative if you don’t like capers

First, sauté the finely chopped onion, then mix the minced meat with the eggs, salt, pepper, breadcrumbs, Parmesan cheese, mustard, milk or cream, and the cooled, sautéed onions. Form the mixture into balls. Cook the spices (bay leaf, cloves, allspice, and peppercorns) in 1 liter of broth or water (preferably in a tea infuser or tea bag). Add the meatballs and let them simmer for about 15 minutes over low heat; do not boil. Melt the butter until it turns light brown. Then make a roux with the flour. Pour in the broth from the meatballs and simmer gently for a short time, stirring frequently. Important: The broth from the meatballs must be cold! Then add the herbs and the meatballs. Do not boil further, so the herbs do not turn gray! We like to serve this with boiled potatoes or rice and buttered vegetables.