Veal Meatballs
Ingredients
- Ingredients
- 600 grams baking potatoes
- 1 White roll (day old)
- 1 liter Beef broth
- 2 onions
- 40 grams butter
- 1 lemon
- 500 grams Ground veal
- 2 egg whites
- salt
- freshly ground peppers
- ½ teaspoon dried marjoram
- 1 bay leaf
- 1 teaspoon ground allspice
- 30 grams Pastry flour
- 3 tablespoons Caper
- 1 tablespoon Mustard
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 egg yolk
- parsley (for garnish)
- 2 tablespoons freshly chopped parsley
Preparation steps
Peel potatoes and boil in salted water for about 25-30 minutes until done.
Soak bread in warm water. Heat broth. Peel and dice onions. Heat half the butter in a pan and sauté onions.
Zest lemon. Combine 1 teaspoon lemon zest, ground beef, egg whites, diced onions, squeezed bread, salt, pepper and marjoram to form a dough. Use wet hands to shape small meatballs. Cook in hot broth with onion quarters, bay leaf and allspice for about 15 minutes. Remove with a slotted spoon.
Heat remaining butter in a saucepan. Add flour and 500 ml (approximately 2 cups) of meatball cooking liquid. Add capers, mustard and cream and simmer over low heat for about 10 minutes. Juice lemon and season sauce with lemon juice, salt and pepper. Stir in egg yolk but do not boil.
Drain potatoes and season with parsley. Serve meatballs with sauce and garnish with parsley.
