This one is another trip down Childhood Memory Lane. A kids favourite, these Meatballs, I bet you, they are still on the menu on many a school lunch in Germany. But that is not a bad thing. Wait until you try them.
First make the meatballs. I used just lean minced beef but traditionally it would be half beef half pork mince.
Ingredients for the meatballs:
500g Minced Beef and Minced Pork mixed
3 slices of white Bread, soaked in 100 ml milk
1 small onion, chopped finely
1 Egg
Salt and Pepper
Squeeze the milk out of the bread and then mix all the meatball ingredients in a bowl until well combined. Using wet hands shape the meatballs. The size it up to you. Some like them smaller some want big ones.
Bring a pan of water to a rolling boil ans season the water with a little salt.
Then drop the meatballs in and let them simmer until they rise to the top.
Take them out of the pot and keep aside. The cooking water will be part of the sauce, so don't throw it away.
Next make the sauce.
70g plain Flour
70g Butter
100 ml cold milk
900ml of the cooking water
1 small jar of brined (not salted) capers
Juice of 1/2 Lemon
Pinch of sugar
Salt and White Pepper to taste
Melt the Butter in a pan then stir in the flour and add the cold milk make a roux, stir constantly and quite violently to disperse any lumps. Then add the cooking water bit by bit until a lovely sauce is created. Stir in the capers (brine and all) and season with the lemon juice and sugar to taste.
Return the meatballs and reheat. Serve with potatoes and veggies or salad or both.
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