Königsberg meatballs
easy
50 mins
50 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 2 discs Toast
- 1 medium onion
- 600 g mixed minced meat
- 2 Eggs
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 1 collar Spring onions
- 1 TABLESPOON Capers (from the glass)
- 200 g Tomatoes
- 30 g Butter or margarine
- 20 g Flour
- 125 g Whipped cream
- 1/4 l Vegetable broth (instant)
- 1 cube (10 g) Spice composition "Garden herbs
- 7-10 Tbsp Dill
Directions
- 1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Soak toast in water. Peel onion and chop finely. Knead minced meat, squeezed bread, onion and eggs. Season with salt, pepper and nutmeg. Form 12 dumplings from the minced dough with moistened hands and let them simmer in boiling salt water for 10-15 minutes.
- 2
Clean and wash spring onions and cut them diagonally into rings. Drain the capers. Wash, clean and slice the tomatoes. Heat the fat in a pot. Brown the spring onions in it. Dust with flour and sauté briefly. Deglaze with cream, stock and 1/8 litre of the dumpling stock. Let simmer for about 5 minutes. Stir in herb cubes and capers. Season to taste with salt and pepper. Drain the potatoes. Remove the dumplings from the stock with a skimmer.
- 3
Deglaze with cream, stock and 1/8 litre of the dumpling stock. Let simmer for about 5 minutes. Stir in herb cubes and capers. Season to taste with salt and pepper. Drain the potatoes. Remove the dumplings from the stock with a skimmer. Arrange dumplings, sauce, potatoes and tomato slices. Garnish with dill
Nutrition Facts
790 kcal
40 g
51 g
41 g
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