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Reader Recipe: Meatballs II

Our recipe for meatballs proposal met with criticism well. I am aware, but I am still of the opinion that you allowed a certain freedom in cooking with the ingredients, not, necessary. It must be simple taste. Where the kitchen would be today had cooks not tried again and again? The answer can even think of any.

Our reader was from the lovely Mrs. W. Kahl base in the northern Spessart our preparation, well, a bit rough . Your extra fine recipe that she sent me know via e-mail, I would deny no one. Thank you for that - will soon nachgekocht.

meatballs to Kahl basic type

Ingredients for four people
500 g veal meat
2 egg yolks
1 liter of broth (vegetable, chicken or veal)
2 rolls bark
20 anchovy fillets
1 teaspoon lemon zest
nutmeg, pepper, salt

For
the sauce of cream, capers to taste (but of course, be of good quality - and here I fully follow the recommendation of our reader), lemon juice.

preparation
meat and soaked in some milk roll it through the meat grinder (smallest disk), the anchovy fillets into small pieces with eggs and lemon peel mixed with the meat. Season.

the broth boil, form small meatballs and place in the simmering broth only slightly (possibly twice) and leave about 10 minutes THEM. REALLY TAKE LEAVE.

1 / 4 liter of the broth with the cream on die Hälfte einkochen, Kapern rein und mit Salz und Zitronensaft würzen (nach Geschmack) dazu Reis.

Wunderbare Zutaten! Unseren LeserInnen sei aber ans Herz gelegt, bei solch guten Sachen die Glutamatbrühe aus dem Glas tunlichst zu meiden. Selbstgekochtes aus Gemüse, Kalb oder Suppenhuhn ist unbedingt vorzuziehen.

Allerdings würde ich gerne wissen, welche Sorte Sardellenfilets gemeint ist. Es gibt sie im Gläschen eingelegt in Öl oder Salz. Letztere halte ich für die geschmacklich besseren, allerdings müssen sie vor der Verarbeitung gut gewässert werden. Sonst dürften die Klopse ungenießbar salzig werden.

Zu ihren köstlichen Kalbshackbällchen empfielt unsere Leserin Franconian wine - what I thought, like, as Franke particularly pleased - ". Silvaner one of Rainer Sauer to visit either 'Old Vine' by Escher Lump " According to Ms. W. taste the fine droplets of blood and liver sausage and blood sausage from Ritter Benser from Neukölln, the easier it regularly on their travels to Berlin a few of his specialties.

Bon appetit and cheers. I have to get another bottle wirkich times Escher Lump that's defined somewhere in Berlin. And if not, Mr. Sauer also sends his whites in the capital.