Minced Meatballs with Caper Sauce

Remove the skin from the onions and cut into cubes. Rinse parsley, rub dry and chop. Cut peppers in half, remove seeds, rinse and trim. Fry 2 onions in 2 tbsp hot sprouting oil. Add minced meat, brown, season with salt, pepper and marjoram. Add half of the bell pepper pieces and sauté. Stir in parsley at the end.

2. mix dumpling powder with whisk in 1/2 liter (500 ml) cold water and let it swell for 10 min. Stir egg and curd into the minced meat mixture. Form 8-10 dumplings from the dumpling dough with moistened hands and mold the meat mixture into the center. Then place the dumplings in sufficiently boiling salted water and cook at low temperature for 20 minutes. 3.

Cut off the capers. Sauté remaining onion in remaining germ oil. Add Knorrox and whipping cream, bring to a boil, sprinkle in sauce binder while stirring and make 1 minute. Add mustard, capers and remaining paprika and season with salt, pepper and juice of one lemon. Serve dumplings with the sauce.

Have fun trying it out.

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