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🍽️ Veal meatballs with white asparagus

491 kcal · 30 min · 4 servings

Ingredients

• 500 g asparagus
• 1 l meat broth
• 1 bread roll (from the previous day)
• 500 g veal mince
• 2 onions
• 40 g butter
• 1 untreated lemon
• 1 egg
• 0.5 tsp dried marjoram
• 1 bay leaf
• 1 tsp allspice berries
• 2 tbsp flour
• 100 ml whipping cream
• 3 tbsp capers
• 1 tsp hot mustard
• salt
• pepper (from the mill)
• 1 egg yolk
• 2 tbsp freshly chopped parsley
• fresh bay leaf
• lemon wedges
• chervil

Instructions

1. 1. Peel the white asparagus.
2. 2. Place the asparagus stalks in the meat broth.
3. 3. Simmer the asparagus gently in the broth for about 20 minutes.
4. 4. Remove the asparagus from the broth and set it aside.
5. 5. Cut the asparagus stalks into 2 to 3 centimeter long pieces.
6. 6. Soak the bread roll in water.
7. 7. Peel the onions.
8. 8. Cut one onion into quarters.
9. 9. Finely chop the other onion.
10. 10. Heat half of the butter in a pan.
11. 11. Sauté the finely chopped onions until translucent.
12. 12. Grate the lemon zest.
13. 13. Squeeze the soaked bread roll.
14. 14. Mix the minced meat with the egg.
15. 15. Add the squeezed bread roll to the meat.
16. 16. Add the finely chopped onions.
17. 17. Add half of the lemon zest.
18. 18. Season the mixture with salt, pepper, and marjoram.
19. 19. Form small meatballs from the mixture using wet hands.
20. 20. Add the meatballs to the hot asparagus meat broth.
21. 21. Add the onion quarters, bay leaf, and allspice berries.
22. 22. Let the meatballs simmer in the broth for about 15 minutes.
23. 23. Remove the meatballs from the broth.
24. 24. Let the meatballs drain.
25. 25. Strain the broth through a sieve.
26. 26. Set aside the filtered broth for the sauce.
27. 27. Heat the remaining butter.
28. 28. Stir the flour into the hot butter.
29. 29. Deglaze the roux with about 400 milliliters of the cooking liquid.
30. 30. Add the cream to the sauce.
31. 31. Let the sauce simmer gently for about 10 minutes while stirring.
32. 32. Thin the sauce with a little more broth if necessary.
33. 33. Stir the capers into the sauce.
34. 34. Stir the mustard into the sauce.
35. 35. Remove the sauce from the heat.
36. 36. Season the sauce with squeezed lemon juice.
37. 37. Finally season the sauce with salt and pepper.
38. 38. Stir the egg yolk into the sauce.
39. 39. Add the meatballs to the sauce.
40. 40. Add the asparagus to the sauce.
41. 41. Let the meatballs and asparagus heat through in the sauce.
42. 42. Garnish the dish with bay leaves, lemon slices, and chervil.
43. 43. Serve the dish hot.

Nutrition per serving

• kcal: 491
• Protein: 34 g · Fett/Fat: 30 g · Carbs: 20 g