Meatballs in yogurt sauce

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 300 g yogurt (full-fat yogurt)
• 2 slices of toast
• 2 tbsp capers
• 1 onion(s)
• 1 egg(s)
• salt and pepper
• 1 tsp mustard
• 1 tsp broth, clear
• 150 g cream
• 1 tsp cornstarch and 3 tbsp water
• 1 egg yolk
• 1 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the toast in water. Finely dice the onion. Squeeze the toast, add it to the minced meat along with the egg and onion. Season with salt, pepper, and mustard, and knead. Form meatballs. Boil lightly salted water. Add the meatballs. Keep the meatballs warm. Measure out 250 ml of the meat stock and stir in the clear broth. Add the cream. Bring to a boil. Mix the cornstarch and 3 tablespoons of water and stir into the sauce. Simmer for 1 minute. Remove from the heat, mix the yogurt and egg yolk, and stir into the hot sauce. Add the capers. Season with salt, pepper, and lemon juice. Add the meatballs to the sauce. Serve with rice.