German Meatballs (with Riesling cream sauce)

Ingredients

• 225 gBeef
• 225 gPork
• 150 gOnion
• 25 gAnchovy
• 30 gCapers
• 190 mlWine
• 175 mlCrème fraîche
• 1 tbspHerbs
• 1 pcsEgg
• 80 gBread
• 2 pcsLemon
• 2 pcsLime
• 2 pcsClove
• 0.5 tbspOlive oil
• 1 tspSalt
• 0.5 tspPepper
• 2 tbspFlour
• 1200 mlWater

Instructions

1. 1

   Preparation

   • Peel and finely chop the onion.
   • Soak the wholegrain bread in a little water and squeeze out excess (about 80 g soaked bread).
   • Grate the lime zest and juice the lemons.
   • Mix the flour with a little water to a smooth paste (about 2 tbsp flour + water).
2. 2

   Mixing the meat

   • Place the beef and pork mince in a large bowl.
   • Add the softened, translucent-fried onion, finely chopped anchovy fillets, squeezed bread, egg, dried herbs, salt and pepper.
   • Mix everything by hand until combined.
3. 3

   Form and poach meatballs

   • Shape small meatballs of about 2 cm diameter from the mixture.
   • Bring about 1200 ml of water to a simmer (not a rolling boil). Add the lemon juice, cloves and olive oil.
   • Gently add the meatballs in batches and poach. When they rise to the surface, remove with a slotted spoon and keep warm.
4. 4

   Make the sauce

   • Add the wine and crème fraîche to the poaching liquid after removing the meatballs.
   • Stir in the flour paste and simmer until the sauce thickens slightly. Add more flour paste if necessary to reach the desired consistency.
   • Return the meatballs to the sauce and simmer gently for about 10 more minutes.
5. 5

   Finish and serve

   • Stir in the capers and lime zest at the last moment. Adjust seasoning to taste.
   • Pass the sauce through a fine sieve to remove bits, return the meatballs and garnish with a few capers.
   • Serve hot.