Classic Meatballs Capers – A True German Favorite - Cook with Carla

Ingredients

• 1 tablespoon butter (for softening onions)
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 2 tablespoons fresh parsley, chopped
• 2 medium eggs
• 1 big onion, chopped up small
• 150 ml warm milk
• 1 stale white bun or 3 slices sandwich bread
• 500 g ground meat (half beef, half pork)
• 1 tablespoon white wine vinegar
• 1 stick celery
• 1 carrot, roughly chopped
• 1 small onion, halved
• 3-4 black peppercorns
• 1 bay leaf
• 1 1/2 liters water
• 1 tablespoon fresh parsley for topping
• Salt and white pepper to taste
• 1 tablespoon lemon juice
• 1 egg yolk
• 2 tablespoons caper brine
• 3-4 tablespoons capers
• 100 ml heavy cream
• 600 ml reserved broth from meatballs
• 40 g flour
• 40 g butter
• Vinegar and sugar for the beets
• Butter and parsley for the potatoes
• 300 g cooked beetroot
• 800 g potatoes (waxy)