Name: Veal Meatballs in Cream Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 600 g ground veal; 1 pc bread rolls; 1 pc onion; 1 pc egg; 30 g breadcrumbs; 1 teaspoon salt; 1 pinch ground pepper; 1.5 l water; 2 pcs bay leaves; 4 grains allspice; 40 g butter; 40 g plain flour; 200 ml cooking cream; 2 tablespoons capers; 1 pc lemon

Step by step process

Prepare the meat mixture

1
For the veal meatballs, first soak the bread roll in lukewarm water and let it absorb for 10 minutes. Meanwhile, finely chop the onion and briefly saute it in a little butter until translucent. Do not let it brown.
2
Squeeze the bread roll well and add it to a bowl with the ground veal. Add the sauteed onion, egg, salt, and a pinch of ground pepper. Work the mixture thoroughly by hand until it holds together.
3
If the mixture is too soft, work in a spoonful of breadcrumbs. With moistened hands, shape 16 evenly sized balls about 4 cm in diameter and set them on a plate.

Cook in the broth

4
In a wide pot, bring salted water to a boil with the bay leaf and allspice. Lower the heat so the surface only barely trembles. It must not boil.
5
Carefully lower the balls into the hot broth and cook them for 12 to 15 minutes, until they float to the surface and are cooked through. Lift them out with a slotted spoon and strain the broth, as you will need it for the sauce.

Cream sauce and finishing

6
In a clean pot, melt the butter, sprinkle in the flour, and stir constantly until it turns pale into a roux. Gradually pour in 400 ml of the hot broth and whisk until the sauce is smooth.
TIP:
Add the cream over low heat and stir in the cheese gradually into a hot sauce that is not at a rapid boil. It will melt more evenly, and the sauce will stay smooth without lumps or curdling.
7
Cook the sauce for 5 minutes until it thickens, then stir in the cream, drained capers, and the juice of half a lemon. Season with salt and, to taste, a pinch of sugar to balance the tangy flavor.
TIP:
Tip: warm the lemon briefly (5-10 seconds) so the juice flows more easily. Cut it in half and squeeze the juice into a container. Catch the seeds, and if desired, squeeze the juice from both sides of each half. You'll get more juice.
8
Return the cooked balls to the sauce and warm them through briefly. Serve hot with boiled potatoes or steamed rice and garnish with a few capers. Serve at once.