Königsberger meatballs in caper sauce

Preparation

1. Soak white bread in Fresubin 2 kcal DRINK Neutral. Finely dice the onions. Knead the minced meat, the soaked white bread, onions, egg and the above mentioned spices thoroughly and shape into meatballs.
2. Bring water to the boil with salt, bay leaf and the juniper berries and season. Allow the meatballs to cook (approx. 20 to 25 minutes).
3. Make a roux from flour and margarine. Top up with Fresubin 2 kcal DRINK Neutral and approx. 50 ml of cooking water under constant stirring.
4. Season the sauce, add the capers at the end and serve together with the meatballs.