Königsberg meatballs

Name: Königsberg meatballs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 2 Shallots; 1/2 bunch Dill; 1/2 bunch Parsley; 1/2 bunch Chives; 600 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small carrot; 1 (approx. 100 g) small stick of leek (leek); 1 package (250 g) Long grain rice & wild rice mixture; 1 glass (212 ml; separation weight: 115 g) Chanterelles; 40 g Capers; 4 TABLESPOONS Butter or margarine; 4 TABLESPOONS Flour; 1/4 l Milk; 2 Egg Yolk; 2-3 TABLESPOONS Lemon juice; 1 TEASPOON granulated stock; 7-10 Tbsp Lettuce, beetroot and gherkins

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
2 Shallots
1/2 bunch Dill
1/2 bunch Parsley
1/2 bunch Chives
600 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small carrot
1 (approx. 100 g) small stick of leek (leek)
1 package (250 g) Long grain rice & wild rice mixture
1 glass (212 ml; separation weight: 115 g) Chanterelles
40 g Capers
4 TABLESPOONS Butter or margarine
4 TABLESPOONS Flour
1/4 l Milk
2 Egg Yolk
2-3 TABLESPOONS Lemon juice
1 TEASPOON granulated stock
7-10 Tbsp Lettuce, beetroot and gherkins

Directions

1
Soak the buns. Peel and finely dice the shallots. Wash dill, parsley and chives, dab dry and chop, except for some parsley for garnishing. Squeeze the bread roll and knead with the minced meat, egg, shallots, chopped herbs, salt and pepper.
2
Form about 12 meatballs with wet hands. Bring 3/4 litre of salted water to the boil and let the meatballs simmer for 10-15 minutes. Meanwhile clean and wash the carrot and leek and cut them into fine strips.
3
Add the vegetables to the meatballs 3-4 minutes before the end of the cooking time and cook until done. Pour the meatballs and vegetables onto a sieve and collect the stock. In the meantime, put the rice mixture in 1/2 litre of boiling salted water, cover and simmer over a low heat for about 20 minutes.
4
Drain the chanterelles and capers. Heat the fat in a saucepan and sauté the flour in it. Add 1/2 litre of stock and milk while stirring and bring to the boil, add capers and chanterelles and simmer for about 5 minutes.
5
Mix the egg yolks and some hot sauce, then stir into the rest of the sauce and do not boil any more. Season to taste with salt, pepper, lemon juice and possibly some broth. Put the meatballs and vegetable strips into the hot sauce and heat it up.
6
Arrange on plates with the rice and garnish with parsley. Add beetroot and gherkins arranged on a salad leaf as desired.