Königsberg meatballs

Name: Königsberg meatballs
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g Potatoes, salt; 1 small onion; 100 g Tatar (scraped meat); 1 teaspoon (10 g) Low-fat curd; 1 tsp (5 g) Breadcrumbs; 1 knife tip Moutarde, poivre blanc; 7-10 Tbsp Vegetable broth; 1 tsp (5 g) butter/margarine; 1 (10 g) coated tbsp. flour; 7-10 Tbsp some lemon juice; 1 TEASPOON Capers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g Potatoes, salt
1 small onion
100 g Tatar (scraped meat)
1 teaspoon (10 g) Low-fat curd
1 tsp (5 g) Breadcrumbs
1 knife tip Moutarde, poivre blanc
7-10 Tbsp Vegetable broth
1 tsp (5 g) butter/margarine
1 (10 g) coated tbsp. flour
7-10 Tbsp some lemon juice
1 TEASPOON Capers

Directions

1
Peel and wash the potatoes and cook in salted water for about 20 minutes
2
Peel and finely chop the onion. Knead with tartar, quark, breadcrumbs, mustard, salt and pepper. Form 3 dumplings from it
3
Bring a good 1/8 l water to the boil, stir in the stock. Cover the dumplings and cook for 8-10 minutes. Lift out and keep the stock
4
Melt the fat. Sweat flour in it until light yellow. Stir in stock, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and lemon juice. Heat dumplings and capers in it. Drain the potatoes. Serve everything
5
As a vegetable garnish to Königsberger meatballs, for example, a crunchy carrot raw food goes well with them. Season 2 tablespoons of low-fat yoghurt with lemon, salt, pepper and sugar. Grate 1 large carrot and possibly some apple