Königsberg meatballs

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely chop the onion. Squeeze the bread roll. Knead minced meat, roll, diced onion and egg. Season with salt, pepper and paprika. Form 12 dumplings with moistened hands.

2. 2

   Bring slightly salted water to the boil. Add the dumplings and let them simmer at low heat for about 10 minutes. Remove the dumplings. Pour stock through a sieve and measure 1/2 litre. Melt the fat in a pot. Sweat flour in it. Add stock and 200 ml milk while stirring constantly and let simmer for 5 minutes at low heat. Drain the capers. Mix 5 tablespoons of milk and egg yolk and stir into the sauce, do not let it boil any more! Season to taste with salt, pepper and lemon juice. Add dumplings and capers to the sauce.

3. 3

   Sweat flour in it. Add stock and 200 ml milk while stirring constantly and let simmer for 5 minutes at low heat. Drain the capers. Mix 5 tablespoons of milk and egg yolk and stir into the sauce, do not let it boil any more! Season to taste with salt, pepper and lemon juice. Add dumplings and capers to the sauce. Drain the beetroot. Arrange dumplings on plates. Arrange beetroot on a salad leaf. Garnish with onion rings. Boiled potatoes taste good with it.

4. 4

   Drain the beetroot. Arrange dumplings on plates. Arrange beetroot on a salad leaf. Garnish with onion rings. Boiled potatoes taste good with it.