Meatballs in herb sauce

Ingredients for 4 servings:

• 750 g minced meat
• e.g. salt and pepper
• e.g. marjoram
• e.g. mustard
• 2 eggs
• 2 tbsp parsley leaves
• 100 g breadcrumbs
• 1 liter of soup
• 1 bay leaf
• some peppercorns
• 1 onion(s), roughly chopped
• 20 g flour
• 20 g butter
• ½ lemon(s), grated peel
• 2 tbsp capers
• ½ tsp anchovy paste
• ½ liter whipped cream
• possibly chopped parsley for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chop the parsley. Season the minced meat with salt, pepper, marjoram, and mustard. Add the eggs, parsley, and breadcrumbs; mix well. With moistened hands, form equal-sized balls, cover with plastic wrap, and let rest in the refrigerator. Meanwhile, bring the soup to a boil with the bay leaf, peppercorns, and coarsely chopped onion. Simmer the meatballs gently for about 20 minutes. Remove and keep warm. Strain the cooking liquid. Lightly fry the flour in butter, pour in the cooking liquid, and mix well. Add the capers, grated lemon zest, and 1/2 teaspoon of anchovy paste. Reduce the liquid. Add the cream and reduce the sauce until smooth. Purée the sauce until finely chopped. Warm the balls in the sauce. Serve on plates, sprinkle with chopped parsley if desired. Serve with vegetable noodles and salad.