Königsberger meatballs classic
easy
50 mins
50 mins
Ingredients
- 250 ml Milk
- 1 Bread roll (from the previous day)
- 4 pickled anchovies
- 2 Shallots
- 1 TEASPOON + 30 g butter or margarine
- 500 g Veal mince
- 3 Egg yolk (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 l Meat broth (instant)
- 1 Onion
- 1 Bay leaf
- 1 Cloves
- 100 g small capers
- 30 g Flour
- 250 g Whipped cream
- 1-2 TABLESPOONS Lemon juice
- 1 pinch Sugar
- 7-10 Tbsp Parsley
Directions
- 1
Heat milk. Remove the crust from the roll, soak in the milk, then squeeze. Wash anchovies, chop finely. Peel shallots, dice finely and sauté in a teaspoon of hot fat until translucent. Knead prepared ingredients, minced meat, 2 egg yolks and lemon peel. Season with salt, pepper and nutmeg and form into dumplings.
- 2
Bring the stock to the boil. Halve onion. Add to the stock with bay leaf and clove. Cook the dumplings in it at low heat for about 10 minutes. For the sauce drain capers. Melt 30 g fat. Sweat flour in it. Deglaze with 1/2 litre of the dumpling stock. Boil up while stirring constantly. Whisk 2 tablespoons cream and 1 egg yolk. Stir the rest of the cream into the sauce.
- 3
Sweat flour in it. Deglaze with 1/2 litre of the dumpling stock. Boil up while stirring constantly. Whisk 2 tablespoons cream and 1 egg yolk. Stir the rest of the cream into the sauce. Season to taste with salt, pepper, lemon juice, capers and sugar. Stir in whisked egg yolk. Do not let it boil any more. Let the meatballs in the sauce soak briefly and serve in portions. Serve garnished with parsley. Serve with boiled potatoes and beetroot
- 4
Season to taste with salt, pepper, lemon juice, capers and sugar. Stir in whisked egg yolk. Do not let it boil any more. Let the meatballs in the sauce soak briefly and serve in portions. Serve garnished with parsley. Serve with boiled potatoes and beetroot
Nutrition Facts
630 kcal
17 g
44 g
38 g
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