Königsberg meatballs

Name: Königsberg meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 big onion; 2 old buns; 1 collar flat leaf parsley; 200 g Capers (glass); 300 g small red beets; 8 medium firm boiling potatoes; 1 Garlic clove; 800 g mixed mince; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sunflower oil; 3 TABLESPOONS Butter; 3 TABLESPOONS Flour; 4-5 Tbsp Whipped cream

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

"My favorite food and most important dish of my childhood. Even today I still like to have a portion of 'Königsberger' when I go home to my parents.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 big onion
2 old buns
1 collar flat leaf parsley
200 g Capers (glass)
300 g small red beets
8 medium firm boiling potatoes
1 Garlic clove
800 g mixed mince
7-10 Tbsp salt, pepper
7-10 Tbsp Sunflower oil
3 TABLESPOONS Butter
3 TABLESPOONS Flour
4-5 Tbsp Whipped cream

Directions

1
Halve the onion and fry it in a dry pan until it is black on the cut surface. Soak the rolls in water. Wash parsley, pluck leaves, lift stalks, chop leaves. Drain capers, collect liquid. Heat a pan with plenty of water and add the parsley stems, the roasted onion and the caper liquid.
2
In two further pots with water, cook the beetroot for about 30 minutes and the potatoes for about 20 minutes. Then peel them (use gloves for the beetroots).
3
In the meantime peel and press the garlic. Mix well the mixed minced meat with half chopped parsley, half capers, garlic and the squeezed out bread roll and season to taste with salt and pepper. The boiling process causes some seasoning to be lost again. Form the mixture into small balls.
4
Cook the meatballs in the boiling, non-boiling stock for about 12 minutes (depending on size). Meanwhile, deep-fry the remaining well drained capers in a small pan with hot sunflower oil for 30 seconds. Drain and salt lightly.
5
Melt the butter, dust the flour over it and sweat it. Pour 400 ml of the cooking stock of the meatballs. Bring to the boil, simmer for about 5 minutes while stirring. Refine with cream and season to taste. Serve everything together and sprinkle with the rest of the parsley. Serve with lamb's lettuce.