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🍽️ Thuringian Meatballs with Mustard Cream Sauce

705 kcal · 30 min · 4 servings

Ingredients

• 600 g mealy-cooking potatoes
• salt
• 1 roll (from the previous day)
• 2 onions
• 40 g butter
• 0.5 untreated lemon (juice and zest)
• 600 g mixed minced meat
• 1 egg
• pepper (from the mill)
• 0.5 tsp dried marjoram
• 1 l meat broth
• 1 bay leaf
• 1 tsp allspice berries
• 1 tbsp flour
• 100 ml whipping cream
• 2 tbsp capers
• 1 tsp hot mustard
• 1 egg yolk

Instructions

1. 1. Peel the potatoes.
2. 2. Place the peeled potatoes in salted water.
3. 3. Cook the potatoes for about 30 minutes until tender.
4. 4. Soak the bread roll in a little warm water.
5. 5. Peel the onions.
6. 6. Halve one of the onions.
7. 7. Finely chop the second onion.
8. 8. Heat half of the butter in a pan.
9. 9. Sauté the chopped onion in the hot butter until translucent.
10. 10. Squeeze the soaked bread roll.
11. 11. Mix the sautéed onion with the lemon zest.
12. 12. Add the minced meat to the mixture.
13. 13. Add the egg to the mixture.
14. 14. Add the squeezed bread roll to the mixture.
15. 15. Season the meat mixture with salt, pepper, and marjoram.
16. 16. Wet your hands with water.
17. 17. Form small meatballs from the meat mixture.
18. 18. Bring the meat broth to a boil.
19. 19. Add the onion halves, bay leaf, and allspice berries to the hot broth.
20. 20. Cook the meatballs in the broth for about 15 minutes.
21. 21. Remove the cooked meatballs from the broth.
22. 22. Strain the broth through a sieve to clarify it.
23. 23. Heat the remaining butter in a pot.
24. 24. Stir the flour into the hot butter.
25. 25. Deglaze the roux with about 350 ml of the clarified cooking liquid.
26. 26. Add the capers to the sauce.
27. 27. Add the mustard to the sauce.
28. 28. Pour the cream into the sauce.
29. 29. Simmer the sauce over low heat for about 10 minutes until slightly thickened.
30. 30. Add a little more broth to the sauce if necessary.
31. 31. Season the sauce with lemon juice, salt, and pepper.
32. 32. Remove the pot with the sauce from the heat.
33. 33. Stir the egg yolk into the warm sauce.
34. 34. Add the meatballs to the sauce.
35. 35. Heat the meatballs through in the sauce.
36. 36. Press the cooked potatoes onto the plates using a potato ricer.
37. 37. Place the meatballs with sauce on top of the mashed potatoes.
38. 38. Serve the dish.
39. 39. Serve green salad on the side if desired.

Nutrition per serving

• kcal: 705
• Protein: 38 g · Fett/Fat: 45 g · Carbs: 37 g