Classically German

Meatballs

5
Average: 5 (1 vote)
(1 vote)
Meatballs
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
1 kaiser roll (day-old)
liter milk
500 grams Ground veal
8 potatoes (waxy)
1 egg
2 Anchovy fillet
2 onions
1 teaspoon butter
1 bunch parsley
1 organic lemon
salt
freshly ground peppers
350 milliliters Veal stock
2 tablespoons butter
20 grams Pastry flour
3 tablespoons small Caper
2 tablespoons lemon juice
liter Whipped cream
liter white wine
salt
sugar
peppers
2 egg yolks
Chives (for garnish)
How healthy are the main ingredients?
Whipped creamparsleypotatoeggonionlemon

Preparation steps

1.

Peel potatoes and cut in half or quarters depending on size. Cook potatoes in a pot of boiling salted water for about 25-30 minutes.

2.

Soak bread in a bowl of warm milk. Mix soaked bread in a large bowl with ground meat and egg. Rinse anchovies well and chop finely. Peel onions and chop finely. Heat butter in a pan and fry onions until translucent. Rinse parsley, shake dry and chop finely. Finely grate some lemon peel. Add anchovy, onions, parsley, and lemon zest to the bowl and mix with ground meat mixture. Knead until smooth and then form about 16 meatballs from ground meat mixture. Boil broth in a large pan, add meatballs and simmer for about 10 minutes over medium heat. Gently lift out meatballs with a slotted spoon.

3.

For the sauce, melt butter in a wide pot, sprinkle with flour and fry. Gradually stir in broth. Add capers, lemon juice, cream and wine, stir and season with salt, sugar and pepper. Remove from the heat, stir in egg yolks quickly (do not allow sauce to boil!).

4.

Serve meatballs on a plate and pour the sauce over top. Serve with drained potatoes and garnished with chives.