Description
So was the use of a jar of capers, standing in the fridge... delicious meatballs to the delicate butter sauce!
Ingredients
-
Minced meat
500 г
-
Chicken egg
1 шт
-
Onion
1 шт
-
Bread crumbs
2-3 ст. л.
-
Parsley
1 ст. л.
-
Water
1 стак.
-
Flour
2-3 ст. л.
-
Butter
1 ст. л.
-
Milk
1 стак.
-
Mustard
1 ч. л.
-
Capers
2 ст. л.
-
Lemon juice
1-2 ст. л.
-
Broth
1 стак.
Cooking
In the stuffing add a few tablespoons of breadcrumbs, egg, finely chopped onion(I Melchia blender to make some meatballs was not scratched:)), chopped herbs, to taste salt.Mix well, add milk, and stir again. If possible liquid - add more breadcrumbs.
To form meatballs, preferably wetting the hands with vegetable oil. On the bottom of the pan pour a little vegetable oil and lay the meatballs.Pour (carefully!) all water and simmer(rather cooking).
Meanwhile, prepare the base sauce: to the softened butter add the flour. dilute all milk, and stir. If the butter will remain in small lumps, nothing to worry about.
When meatballs are ready(or almost ready), drain the broth, strain through a sieve and combine with the sauce.
In a bowl, intended for the further process, pour the sauce, put on medium heat, add salt and pepper to taste and constantly stir! When you see signs of boiling, add some(to taste) of lemon juice, a spoonful of mustard, and of course, capers. Turns out tender, creamy sauce, with a lemon note and spicy-salty flavor.
In the sauce, place the meatballs and a little put out under the lid. Bon appetit!
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