Summary

Ingredients

• 500 g minced meat, mixed
• 1 medium onion (s)
• 1 egg (s)
• 1 roll, stale or slices toast
• salt and pepper
• Paprika powder
• Caraway seeds, ground
• possibly breadcrumbs

For the sauce:

• 1 ½ liters water
• 3 medium onion (s)
• 1 tablespoon broth, instant
• 6 tablespoon flour
• 1 egg (s)
• 1 tablespoon peppercorns
• 3 grains allspice
• 4 bay leaves
• 1 teaspoon capers
• salt and pepper
• sugar

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Instructions

1. Meatballs:
2. Soak rolls or toast for approx. 10 minutes, press out later.
3. In the meantime, chop the onion, mix with the minced meat, bread roll and egg and mix with salt, pepper and caraway seeds. It is advisable to season it more strongly. Then form small balls, if necessary roll in breadcrumbs.
4. The sauce:
5. Bring about 1.5-2 liters of water (4 people) to the boil, add the balls, allspice, peppercorns and bay leaves, peel the onions, cut in half and then cut into thin slices and add to the broth Let simmer or simmer very gently for -20 minutes.
6. Remove approx. 400 ml of water, mix with 1 egg, flour and the broth powder so that no lumps form and add to the broth. It is really important that you whisk the mixture properly.
7. If the broth is too thin, remove some more water and whisk with flour and add it again (that`s really a matter of taste).
8. At the end, season again to taste with salt, pepper, a little sugar and, if necessary, a little powdered stock.
9. Then I always add the capers and 2 teaspoons of the caper broth, turn off the stove and let the whole thing steep a little.
10. Goes well with potatoes or rice.