Meatballs with Cream Sauce and Potatoes
Ingredients
- Ingredients
- 500 grams Ground veal
- 1 White roll (stale)
- 2 onions
- 40 grams butter
- 2 egg whites
- 1 lemon
- ½ tsp marjoram
- 1 l Beef broth
- 1 bay leaf
- 1 tsp allspice
- 200 grams Whipped cream
- 30 grams Pastry flour
- 3 Tbsps Caper
- 1 Tbsp Mustard
- 1 egg yolk
- parsley (for garnish)
- 600 grams potatoes
- 2 Tbsps parsley (chopped)
- salt
- peppers (from the mill)
Preparation steps
Peel the potatoes and boil in salt water for about 25-30 minutes.
Soak the bread in warm water. Peel the onions, quarter and mince one quarter. Sauté in half of the butter. Grate the lemon, and mix 1 teaspoon with the ground veal, egg whites, diced onions, soaked bread, salt, pepper, and marjoram. With wet hands, form small balls. Heat the broth with the onion quarters, bay leaves, and allspice. Boil the meatballs for 15 minutes. Remove meatballs from broth, save the liquid. With the remaining butter, melt and mix with the flour. Cook while stirring until the flour until lightly brown, and then add 500 ml (approximately 2 cups) of the cooking liquid. Add capers, and cream. Simmer over low heat for about 10 minutes. Season with lemon juice, salt, and pepper. Stir in egg yolks, but do not allow to boil.
To serve, cover meatballs with sauce and garnish with parsley. Serve with meatballs garnished with chopped parsley.
