Meatballs With Creamy Caper Sauce

• 1 onion finely diced
• 1 1/3 pounds ground beef mixed, and pork
• 1 teaspoon English mustard
• 1 medium egg
• 2 tablespoons breadcrumbs
• 2 1/2 ounces fat free cottage cheese
• 3 tablespoons capers plus 1-2 tbsp caper brine
• 1 1/3 cups long-grain rice
• 3 tablespoons butter
• 1/3 cup all purpose flour
• 1 pinch sugar
• 2 tablespoons lemon juice
• 3 tablespoons parsley chopped
• 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, ground beef mixed, english mustard, egg, breadcrumbs, cottage cheese, capers, longgrain rice, butter, flour, sugar, lemon juice, parsley, beets

Taken from www.yummly.com/recipe/Meatballs-with-Creamy-Caper-Sauce-1409906 (may not work)