Königsberger beef mince in a light béchamel sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the meatballs, peel onions, finely dice 1 onion. Knead minced meat, breadcrumbs, diced onion and low-fat curd. Season with salt and pepper. Form approx. 8 meatballs with moistened hands.

2. 2

   Bring about 2 l of lightly salted water to the boil in a wide saucepan. Halve the remaining onion. Add bay leaf and onion halves to the salted water. Let the meatballs simmer for 15-20 minutes at low heat.

3. 3

   Cook rice in boiling salted water according to package instructions. Wash the chives and cut into fine rolls. Remove the meatballs with a skimmer and let them drain. Pour meat stock through a fine sieve.

4. 4

   Approx. 1⁄2 l Measure out the broth.

5. 5

   For the sauce, drain the capers and collect the stock. Heat the butter in a large pot. Lightly sweat the flour in it while stirring. 1⁄2 Add l stock and milk bit by bit while stirring. Bring to the boil while stirring continuously, simmer for about 5 minutes.

6. 6

   Add the capers and 2 tsp. caper stock. Season sauce with salt, pepper, lemon juice and 1 pinch of sugar. Add meatballs to the sauce and let them simmer for about 5 minutes. Drain the rice. Serve with meatballs.

7. 7

   Sprinkle with chives. Beetroot tastes good with it.

Nutrition Facts

KCAL
370 kcal

CARBS
37 g

FATS
9 g

PROTEINS
34 g