Königsberger meatballs in caper sauce

Ingredients

20 ml	Fresubin 2 kcal DRINK Neutral (2 tablespoons)
100 g	minced meat (beef-pork)
25 g	white bread
20 g	onions, peeled
20 g	egg
	salt, pepper
100 ml	Fresubin 2 kcal DRINK Neutral
4 g	wheat flour (1 teaspoon)
4 g	margarine (1 teaspoon)
25 g	white bread
15 g	capers (drain tin)
	salt, pepper, pinch of sugar

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.
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).
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.
Season the sauce, add the capers at the end and serve together with the meatballs.