Königsberg meatballs

Bo Carpenter
very easy
3 4
45 mins
45 mins


Servings: 4
  • 1 Onion
  • 600 g Minced beef
  • 1 TEASPOON medium hot mustard
  • 1 egg (size M)
  • 2 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 75 g Low-fat curd
  • 1 glass (53 ml) Capers (Nonpareilles)
  • 250 g Long grain rice
  • 50 g Butter or margarine
  • 50 g Flour
  • 7-10 Tbsp Sugar
  • 1-2 TABLESPOONS Lemon juice
  • 4 Stem(s) Parsley


  1. 1

    Peel onion and chop very finely. Put minced meat, mustard, egg, breadcrumbs, 1 1/2 teaspoon salt, 1/2 teaspoon pepper, curd cheese and 1-2 tablespoons caper water in a bowl. With your hands al

  2. 2

    Form 10 dumplings from the minced meat mass with moistened hands. Put the dumplings into a wide pot with boiling salted water. Bring to the boil briefly and then let it simmer at low heat for about 15 minutes

  3. 3

    Prepare rice in boiling salted water according to package instructions. Lift the dumplings out of the water with a skimmer and put them aside. Measure 750 ml of the cooking water of the dumplings, pour through a fine sieve and collect

  4. 4

    Melt the fat in a wide pot, dust with flour and sweat it on. Gradually deglaze with the measured lump cooking water while stirring. Bring to the boil, simmer for about 1 minute. Stir in capers with remaining liquid. Season with salt, pepper, sugar and lemon juice

  5. 5

    Put the dumplings into the sauce and heat them up. Wash parsley, shake dry and chop finely. Arrange rice and dumplings with sauce on plates. Sprinkle with parsley. Beetroot tastes good with it

Nutrition Facts

740 kcal
65 g
34 g
46 g