1/2 c breadcrumbs
1 onion, grated
1 lb. ground meat
2 tsp prepared mustard
salt and pepper to taste
3 1/2 c chicken or vegetable stock
2 Tbsp butter
1/4 c flour
2 1/4 c cooking liquid from meatballs
4 Tsp milk
1 sm jar capers, drained
salt, pepper to taste
1 tsp sugar
1 tsp lemon juice
1 tsp dill
In a large bowl, combine ground meat with breadcrumbs, onion, egg, mustard, and salt and pepper to taste. Shape into meatballs. In a large skillet, bring stock to boil. Add meatballs. Simmer uncovered over low heat about 15 minutes, or until cooked through. Remove meatballs.
Melt butter in cooking liquid. Add the flour, shaking it into the sauce very gradually - tap the cup. Add milk. Add capers, if using. Season with salt, pepper, sugar, lemon juice, dill. Cook, allow sauce to thicken.
Return the meatballs to the pan to reheat. Serve with potatoes.
If your audience isn't crazy about onions, try just throwing thick slices or wedges into the cooking broth and remove them before serving.
Recipe adapted from Dr. Oetker's cookbook - he's something of Germany's Betty Crocker, exceptin' that he's a real guy.
Submitted by Gretchen Grant Contributed on: and modified on Monday January 21st, 2008