Meatballs with onions and lemon peel in a creamy sauce

Instructions

1. Peel the onion and grate it on a coarse grater.
2. Zest the lemon, a teaspoon is enough.
3. Sieve the flour.
4. Mix the minced meat with the onion, lemon zest, egg, sifted flour, salt and pepper.
5. Add the mineral water and mix well again.
6. Shape the minced meat into small balls.
7. Heat the oil in a frying pan over a medium heat.
8. Fry the meatballs on all sides until crispy. This should take about 20 minutes.
9. The larger the balls, the longer they will take to cook.
10. Place the meatballs on a preheated plate and cover with foil.
11. Pour the heavy cream into the same pan you used the meatballs were also seared.
12. Bring to a boil, stirring constantly, remove from heat and pour over the meatballs.