Königsberg meatballs
easy
40 mins
40 mins
Ingredients
- 1 Bread rolls from the previous day
- 4 Onions
- 375 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Flour
- 3/8 l clear broth (instant)
- 150 g ripened cream
- 3 TABLESPOONS Capers
- 1 glass (670 g) beetroot
- several sheets Lettuce
- 2 TABLESPOONS Vinegar
- 1 pinch Sugar
- 4 TABLESPOONS Oil
- 1 Egg Yolk
- 1-2 TABLESPOONS Lemon juice
Directions
- 1
Soak the buns. Peel and chop two onions. Knead minced meat, onions, egg and squeezed out roll. Season with salt and pepper. Shape eight dumplings with wet hands. Heat the fat in a pot.
- 2
Add flour, sweat and deglaze with broth. Stir in sour cream and capers. Add dumplings to the simmering sauce. Let simmer at low heat for 15 to 20 minutes. Drain the beetroot and collect the juice. Peel remaining onions and cut into rings. Wash and drain the lettuce leaves. Arrange beetroot and onion rings on the salad leaves. Mix vinegar, two tablespoons beetroot juice, salt, pepper and sugar. Whip the oil into the mixture. Pour over the salad and leave to stand for a while. Whisk the egg yolks and two tablespoons of sauce and stir into the no longer boiling sauce.
- 3
Arrange beetroot and onion rings on the salad leaves. Mix vinegar, two tablespoons beetroot juice, salt, pepper and sugar. Whip the oil into the mixture. Pour over the salad and leave to stand for a while. Whisk the egg yolks and two tablespoons of sauce and stir into the no longer boiling sauce. Season to taste with lemon juice, salt and pepper. Add beetroot salad extra. Goes well with parsley potatoes
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