Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- ½ lb. ground pork
- ½ lb. ground beef
- 2 small, day-old rolls or 2 slices of bread
- 2 egg yolks (1 of them is optional)
- 2 small onions, 1 chopped fine, 1 quartered
- 1 Tbsp + 2 Tbsp butter or margarine, divided
- 4 cups vegetable or beef broth
- salt and pepper
- 5 whole peppercorns
- 4 juniper berries (optional)
- 1 bay leaf (optional)
- 2 Tbsp flour
- 1-2 Tbsp lemon juice
- 1 small glass of white wine, 2 - 4 oz. (alternative - more broth)
- 2-4 Tbsp sour cream
- 24 capers, drained
- 1 pinch sugar (optional)
Soak the day-old rolls in water and squeeze almost dry.
Melt 1 tablespoon butter and cook 1 onion, chopped fine, until translucent. Cool, slightly.
Place the ground meats in a bowl, add cooked onion and the rolls, broken in pieces. Add salt and pepper to taste, about ½ teaspoon salt and ¼ teaspoon pepper. Mix everything well by hand or with a spoon until mixture can be formed into round meatballs. Add a few tablespoons of broth if necessary to achieve this. Form 10-12 meatballs.
Bring the rest of the broth, with the cracked spices and second onion, quartered, to just under a boil and add the meatballs carefully. Cook until done, about 12 minutes. Remove meatballs and keep warm.
Melt 2 tablespoons butter in a pan and add the flour, making a roux. Little by little, stir about 1 ½ cups of the meatball broth, strained, into the roux, stirring to keep the sauce smooth. Add the capers. Add the white wine and season the sauce to taste with lemon juice and sour cream and pinch of sugar. Add the meatballs to the sauce and serve.
If you wish, add the second egg yolk to bind the sauce further. Warm the sauce after adding, but do not boil, or the egg yolk will curdle. It tastes the same but doesn’t look appetizing.
Tip: Serve with boiled potatoes and pickled beets.