Meatballs With Creamy Caper Sauce - cooking recipe

Ingredients

1 None onion, finely diced
1 1/3 lbs mixed ground beef and pork
1 tsp English mustard
1 None medium egg
2 tbsp breadcrumbs
2.5 oz fat-free cottage cheese
3 tbsp capers, plus 1-2 tbsp caper brine
1 1/3 cups long-grain rice
3 tbsp butter
1/3 cup all-purpose flour
1 pinch sugar
1-2 tbsp lemon juice
3 tbsp parsley, chopped
None None Beets, to serve

Preparation

Mix the onion, ground meat, mustard, egg, breadcrumbs, cottage cheese and 1-2 tbsp of the caper brine together in a bowl. Knead with hands until smooth. Wet hands slightly and form 10 meatballs from the mixture.
Slide the meatballs into a large pan of simmering water and cook for 13-15 mins. Meanwhile, cook the rice in a separate pan of boiling, salted water for 12-15 mins, until tender.
Remove the meatballs from the pan and keep warm. Measure out 3 cups of the meatball cooking water and discard the rest. Melt the butter in a saucepan, stir in the flour and gradually stir in the reserve cooking liquid. Stir in the capers, sugar and lemon juice and season to taste. Divide the rice and meatballs among 4 plates, top with the sauce and garnish with parsley. Serve with sliced beets.