Meatballs with caper sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 rolls, stale, diced
• 250 ml milk, lukewarm
• 2 anchovy fillets, finely chopped
• 1 egg(s)
• 30 g bacon, fat, diced
• 1 piece(s) ginger, thumb-sized, finely chopped
• 30 g breadcrumbs
• 1 onion(s), finely chopped
• 1 tbsp parsley and 1 tbsp marjoram
• salt and pepper
• 2 tbsp butter
• Flour
• 2 tbsp butter
• 1 small onion(s), finely chopped
• 2 tbsp flour
• 750 ml vegetable broth or meat broth
• 30 g capers, finely chopped
• 100 g sour cream
• Salt
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from the oven

Place the diced rolls in a bowl, pour over the milk, let them soften, and then squeeze out any excess liquid. Melt a tablespoon of butter in a saucepan and fry the onion until golden brown. In a large bowl, combine the minced meat, rolls, onion, cooking fat, anchovies, egg, bacon, and seasoning with an immersion blender until smooth. Knead in the breadcrumbs with your hands. Form twelve meatballs from the dough and coat in flour. Heat the remaining butter in a pan and fry the meatballs until nicely browned. Place the fried meatballs in an ovenproof dish. For the sauce, melt a tablespoon of butter in a saucepan, fry the onion until light brown, dust with flour, and gradually add the vegetable stock. Stir vigorously to avoid lumps. Simmer in a covered pan over low heat for 25 minutes, stirring occasionally. Melt the remaining butter in a small pan and briefly toss in the capers. Add the capers to the finished sauce and bring back to a boil. Finally, stir in the sour cream and season with salt and a little sugar. Pour the sauce over the meatballs and bake in an oven preheated to 180°C for 45 minutes. Serve with boiled potatoes and a green salad or beetroot.