Meatballs in Caper Sauce

Ingredients

• 1 old-fashioned roll
• 3 sardine fillets (glass)
• 1 onion
• 40 g Butter
• 500 g veal mince
• 1 egg
• 1 tbsp chopped parsley
• Salt
• Pepper
• Nutmeg (freshly grated)
• 1 l meat broth
• 1 bay leaf
• 1 tsp allspice berries
• 2 tbsp flour
• 2 tbsp capers
• 1 tsp sharp mustard
• 150 ml whipping cream
• 0.5 tsp lemon zest
• 2 tsp lemon juice

Instructions

1. 1.

   Soak the roll in a little water. Drain and finely chop the sardines. Peel and dice the onion finely. Sauté the onion cubes in 1 tbsp butter until translucent, then transfer to a bowl. Squeeze out excess liquid from the roll and mix with the mince, onion cubes, sardines, egg, and parsley. Season with salt, pepper, and nutmeg. With wet hands form small meatballs about 4 cm in diameter.

2. 2.

   Bring the broth with bay leaf and allspice to a boil, then remove from heat. Place the meatballs in the hot broth and let them simmer for about 15 minutes. Remove the meatballs and strain the broth into a container.

3. 3.

   Heat the remaining butter and briefly sauté the flour. Gradually add 400 ml of the strained broth. Add capers, mustard, and cream. Simmer gently on low heat for 10 minutes. Stir in lemon zest and juice, season with salt and pepper. Warm the meatballs in the sauce and serve hot with parsley potatoes if desired.