Königsberger meatballs in white caper sauce
50 mins
50 mins
Ingredients
- 2 – 3 Shallots
- 30 g Margarine
- 400 g mixed minced meat
- 3 TABLESPOONS Breadcrumbs
- 1 egg (size M)
- 7-10 Tbsp salt, pepper
- 750 ml Vegetable broth
- 20 g Flour
- 7-10 Tbsp grated nutmeg
- 3 - 4 Tsp Capers
- 7-10 Tbsp Capersud
- 1 - 2 TABLESPOONS Whipped cream
Directions
- 1
Cut the shallots into fine cubes. Drain 10 g margarine in a coated pan. Sauté the shallots in it until translucent and let them cool down a little.
- 2
Put the minced meat in a bowl and knead together with the breadcrumbs and the egg. Season strongly with salt and pepper. Mix the stewed shallots into the minced meat and form lumps of as equal a size as possible with slightly moistened hands.
- 3
They should be about a bit bigger than a golf ball.
- 4
Put the stock into a pot and let it get warm. Place the meatballs in the stock and let them simmer for about 15 minutes. Take them out and put them aside on a plate. Pour the stock from the pot into a bowl and also set aside.
- 5
Melt the rest of the margarine in the same pot. Add flour and sweat lightly. Deglaze with some stock and continue stirring vigorously. Gradually add as much broth as necessary until the desired consistency is reached.
- 6
Season to taste with salt, pepper and nutmeg. Add capers and some caper stock. Bring to the boil briefly. Stir in cream, add meatballs and capers to the sauce. Leave to stand for another few minutes.
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