Hackbällchen in Zitronensauce

Ingredients

• 1 old-fashioned roll
• 1 onion
• 1 EL oil
• 100 g veal patty
• 500 g mixed ground meat
• 1 egg
• 1 EL medium-hot mustard
• Salt
• Pepper
• breadcrumbs (as needed)
• 1 TL lemon thyme (freshly chopped)
• 4 EL oil
• 4 lemons (unprocessed)
• 200 ml white wine (pleasant)
• a handful bay leaves
• Salt
• Pepper

Instructions

1. 1.

   Wash the lemons, thoroughly squeeze out juice from two of them, cut the others into small wedges and remove the seeds.

2. 2.

   Soak the rolls in water. Peel and dice the onion, sauté it in hot butter until translucent, add the thyme. Mix the ground meat with the onion mixture, egg, mustard, salt, pepper, patty and the squeezed roll to form a dough. If the dough is too soft, knead in some breadcrumbs as needed. With damp hands shape small meatballs (about 16) and briefly brown them in hot oil in a pan. Add the lemon wedges, sauté briefly, deglaze with lemon juice and white wine, add bay leaves and simmer over gentle heat for about 10 minutes. Season with salt and pepper. Serve best with potatoes.