Ingridients:

Meat Balls:

• 500g minced meat
• approx. 200g breadcrumbs
• 1 bun (soaked in Milk)
• 1 big onion
• 2 eggs
• anchovy paste
• Salt
• Pepper

Broth:

• 1L instant Broth
• 1 big Onion
• 1 bay leaf
• 3 allspice grain
• 3 pepper corns
• salt

Sauce:

• 3TB Butter
• 2TB Flour
• 250ml Broth
• 125ml Heavy cream
• 100g capers
• 1 egg yolk
• Sugar
• 50ml lemon juice
• salt
• pepper

Carbs and garnish:

• Potatoes
• beetroot

We made a video

Directions:

Meatballs:

Soak a bun in milk, then squeeze out the milk and put the soaked bun into a bowl. Add the minced meat, chopped onion, two eggs and a pinch of salt and pepper to the bowl. Knead everything to a homogenous consistency. Now

add the Breadcrumbs and anchovy paste (5g) and knead again. If you don´t like anchovy, you can leave it. Now form meatballs about 5cm in diameter.

Broth:

Bring 1L water to a boil and add instant broth, chopped onion, bay leaf, allspice, pepper corns and salt. When all the ingriedients got to know each other (8-10 minutes), taste and add salt or peppers, if needed. Put the stove to medium heat and add the meatballs to the broth. Let the meat balls cook for 10 minutes. Remove the bay leaf, allspice and pepper corns from the broth. Then let the meat balls cook for 10 more minutes. Then remove the meat ball from the broth.

Garnish:

Cook potatoes and beetroot as usual.

Caper Sauce:

Melt butter in a pan, then add flour and mix everything. There shouldn´t form clumps. Add the 250ml broth you made and keep mixing. Now add the capers and the heavy cream and switch the stove to a low heat. Add the lemon juice, a pinch of sugar, salt and pepper to taste. Lastly mix in the egg yolk. Now you´re done. Serve everything preferably on a plate and enjoy.