Königsberg meatballs

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely dice 1 onion. Wash and chop the anchovies. Squeeze out the buns. Knead minced meat, roll, diced onions, anchovy fillets and egg. Season with salt and pepper and form into dumplings.

2. 2

   Bring slightly salted water to the boil. Halve the remaining onion. Add bay leaf and onion halves to the salted water. Cook the dumplings in it at low heat for about 10 minutes. For the sauce, drain the capers. Melt the fat and sweat the flour in it. Add 1/2 litre of the dumpling stock and 150 g whipped cream. Bring to the boil while stirring constantly, add the capers. Season with salt, pepper, lemon juice and sugar. Whisk 50 g cream and egg yolk. Stir into the sauce, do not boil any more! Add the dumplings to the sauce, let them stand for a short while and serve in portions.

3. 3

   Add 1/2 litre of the dumpling stock and 150 g whipped cream. Bring to the boil while stirring constantly, add the capers. Season with salt, pepper, lemon juice and sugar. Whisk 50 g cream and egg yolk. Stir into the sauce, do not boil any more! Add the dumplings to the sauce, let them stand for a short while and serve in portions. Serve garnished with lemon and parsley. Serve with beetroot

4. 4

   With 6 people:

Nutrition Facts

KCAL
550 kcal

CARBS
10 g

FATS
44 g

PROTEINS
30 g