Meatballs

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Meatballs
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
6
For the meatballs
500 grams
50 grams
4
pickled Anchovy fillets (salty)
20 grams
60 grams
½
Lemon (zest)
1
Nutmeg (freshly grated)
For the sauce
25 grams
30 grams
350 milliliters
150 milliliters
1
1 splash
20 grams
1 tablespoon
also
600 grams
small Potatoes (peeled)

Preparation steps

1.

Peel onion and finely chop. Place the anchovies under running cold water and rinse, pat dry and finely chop. Place butter in a frying pan and sauté the onions until translucent, then allow to cool. Soak the white bread in water and squeeze it well.

2.

Mix together anchovies, onions, lemon zest, bread, egg and spices with the meat. Knead well together. Form 18 meatballs. Place in boiling salted water, for about 5-8 minutes until done. Then set to the side.

3.

For the sauce, melt the butter in a saucepan, add a light dusting of flour, stir until smooth with the stock, add seasoning and stir for 15 minutes on simmer. Add the cream and simmer for another 5-10 minutes. Whisk the egg yolk with a little sauce, stir into the sauce (do not boil!). If the sauce is too thick, a little water may be added. Season the sauce with salt, pepper and lemon juice. Boil potatoes in salted water for about 30 minutes. Place the capers in the warm sauce. Place meatballs on wooden skewers. Heat up again. Season the sauce again, add to the dish, serve with the meatball skewers and potatoes. Serve garnished with dill.