Ingredients for 4 people

For meatballs:
1 ½ pounds veal mince meat
2 medium eggs
salt ground white pepper to taste
1 teaspoon mace
1 tablespoon butter
organically grown lemon, zested
½ tablespoon lemon juice
½ tablespoon chopped parsley
½ cup bacon, diced
2 medium onions diced
½ tablespoon chopped anchovies, with oil drained
1 cup white bread crumbs
For sauce:
1 tablespoon butter
1 tablespoon flour
2 cups veal broth
1 cup milk
salt, ground white pepper to taste
turmeric to taste if desired
1 ½ tablespoon capers
1 tablespoon of liquid from caper bottle
1 cup liquid cream
1 cup white wine
1 bay leaf

Preparation

In a pan melt butter. Cook onions and bacon for 2 minutes. Add ½ of the lemon zest and parsley. Let simmer a minute more and then put it aside.

In a meat grinder, put in the veal, bacon and onion mixture, and anchovies. Use the finest setting on the grinder. Put in bowl and add salt and ground white pepper to taste, bread crumbs and eggs. Form the meatballs into 1 ½ inch balls.

In a separate pot add butter and flower. Let it slightly simmer on low heat. Add the veal broth and milk. On medium heat stir the sauce for 15 minutes. Add seasoning, lemon zest and lemon juice. Add the juice from the caper jar as well as the capers and liquid cream. Put the meat balls in the sauce at this point. Add bay leaf. The meat balls need to cook on low heat with no lid for 10-12 minutes. At this point taste the sauce to see if it meets your personal taste preference.

You are now ready to plate. A nice side dish are salted potatoes and sugar peas.

Guten Appetit!

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.

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