Königsberg meatballs Barcelona
easy
60 mins
60 mins
Ingredients
- 1 Bread roll (from the previous day)
- 80 g Almond kernels (without skin)
- 3 Anchovy fillets
- 1 Onion
- 1 Garlic clove
- 500 g mixed mince
- 1 Egg
- 1⁄2 Tsp Mustard
- 7-10 Tbsp salt, pepper
- 2 small peppers (e.g. yellow and red)
- 3 TABLESPOONS Butter
- 2 heaped Tbsp Flour
- 150 ml Milk
- 1 little box Saffron threads
- 3 Stem(s) Parsley
- 7-10 Tbsp a few squirts of lemon juice
- 100 g black olives
Directions
- 1
Soak rolls in cold water. Roast almonds in a pan without fat. Remove and chop roughly. Rinse anchovy fillets, dab dry and chop very finely. Peel onion and garlic, dice finely
- 2
Knead minced meat, almonds (up to 2 tablespoons), anchovy fillets, onion, garlic, squeezed bread roll and egg. Season with mustard and approx. 1⁄2 TL salt and pepper. With moistened hands form approx. 12 medium sized meatballs from the mixture. Bring a good 2 l water and 1 tbsp. salt to the boil in a wide saucepan. Add the meatballs and let them simmer at low heat for 10-12 minutes
- 3
In the meantime clean, wash and finely dice the peppers. Lift the meatballs out of the stock. Pour the stock through a fine sieve and measure 1⁄2 l
- 4
Melt butter in a pot. Dust with flour and sweat lightly while stirring. Gradually stir in milk and 1⁄2 l of meat stock, bring to the boil and simmer over a low heat while stirring for about 5 minutes. Stir in saffron
- 5
Wash parsley, shake dry and cut into strips. Season sauce with salt, pepper and lemon juice. Add meatballs and olives to the sauce and heat. Arrange everything and sprinkle with parsley, paprika and remaining almonds. Serve with rice or bread
Nutrition Facts
660 kcal
19 g
47 g
36 g
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