Meatballs With Creamy Caper Sauce

• 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

1. 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.
2. 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.
3. 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.

onion, pork, mustard, egg, breadcrumbs, cottage cheese, capers, longgrain rice, butter, flour, sugar, lemon juice, parsley, beets

Taken from recipes-plus.com/api/v2.0/recipes/19152 (may not work)