German-Style Meatballs & Creamy Caper Sauce With Rice

Peel and grate your brown onion[s]

Add the grated onion, beef mince, panko breadcrumbs, Dijon mustard, soy sauce and a pinch of pepper to a large bowl

Massage thoroughly, with clean hands, until fully combined, then divide the mixture and roll into 5 meatballs per person

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a small knob of butter over a medium-high heat

Once hot, add the meatballs to the pan and cook for 8-10 min, turning occasionally, until they are browned (they don't need to be fully cooked through yet!)

Meanwhile, dissolve your chicken stock in 200ml [300ml] [400ml] boiled water

Once browned, transfer the meatballs to a plate

Return the pan to a medium heat, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and stir until a sandy paste forms (if your pan is looking dry add a small knob of butter)

Whisk the chicken stock into the flour

Cook for 2-3 min or until it has thickened slightly

Once thickened, add your capers and clotted cream to the sauce

Return the meatballs to the pan

Reduce the heat to medium-low and cook, covered, for 4-5 min further until the meatballs are cooked through and the sauce has thickened to a gravy-like consistency – this is your German-style meatballs & creamy caper sauce

Slice your lemon[s] into wedges

Remove the German-style meatballs & creamy caper sauce from the heat and add a squeeze of lemon juice

Chop your parsley leaves roughly, discarding the stems

Peel and finely chop (or grate) your garlic

Wash your spring greens then pat it dry with kitchen paper, rip the leaves off, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced spring greens and chopped garlic, then cook for 3-4 min or until tender with a bite

Season with a pinch of salt