Königsberg meatballs
easy
45 mins
45 mins
Ingredients
- 1 Bread rolls from the previous day
- 1 big onion
- 1 TABLESPOON Butter
- 2 Anchovies
- 500 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Worcestershire sauce
- 1 l clear meat broth (instant)
- 300 g Whipped cream
- 2 Egg Yolk
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 glass (53 ml) Capers
- 7-10 Tbsp Chillies, parsley and lemon-peel julienne
Directions
- 1
Soak rolls in cold water. Peel and finely chop the onion. Heat butter and braise onion in it until soft. Chop the anchovies finely. Squeeze the bread roll. Knead minced meat, roll, anchovies, onion and egg.
- 2
Season with salt, pepper, cayenne pepper and Worcestershire sauce. Form 12 dumplings from the chopped mass. Bring the meat stock to the boil, add the dumplings and let them simmer at low heat for about 10 minutes. Remove and keep warm. Sieve broth, add 250 g cream, bring to the boil and reduce by half. Mix 50 g cream with 2 egg yolks, beat into the hot sauce until it thickens. Do not let it boil any more! Season the sauce with lemon zest, cayenne pepper and Worstershire sauce. Stir in the capers with the liquid. Add meatballs to the sauce and heat up. Arrange Königsberger meatballs on plates.
- 3
Mix 50 g cream with 2 egg yolks, beat into the hot sauce until it thickens. Do not let it boil any more! Season the sauce with lemon zest, cayenne pepper and Worstershire sauce. Stir in the capers with the liquid. Add meatballs to the sauce and heat up. Arrange Königsberger meatballs on plates. Serve garnished with chillies, parsley and lemon-peel julienne. Boiled potatoes taste good with it
Nutrition Facts
560 kcal
10 g
43 g
32 g
More Delicious Recipes
