Königsberger meatballs, mashed potatoes and apple and beetroot salad

Name: Königsberger meatballs, mashed potatoes and apple and beetroot salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 50 g red currant jelly; 50 ml Raspberry vinegar; 500 g cooked beetroot (vacuum-packed); 1 Pomme (par exemple Pink Lady); 3 TABLESPOONS green tabasco; 7-10 Tbsp white pepper; 1 TABLESPOON Oil; 1 red onion; 150 g Butter; 150 g fresh white bread; 125 ml Milk; 1 collar Chervil; 1 glass (53 ml) Capers; 750 g lean minced veal; 4 TABLESPOONS sweet mustard; 2 TABLESPOONS spicy mustard; 3 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g floury potatoes; 1000 ml Poultry stock; 0.375 ml White wine (Riesling Auslese); 175 g Whipped cream; 2-3 TABLESPOONS sauce thickener

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

50 g red currant jelly
50 ml Raspberry vinegar
500 g cooked beetroot (vacuum-packed)
1 Pomme (par exemple Pink Lady)
3 TABLESPOONS green tabasco
7-10 Tbsp white pepper
1 TABLESPOON Oil
1 red onion
150 g Butter
150 g fresh white bread
125 ml Milk
1 collar Chervil
1 glass (53 ml) Capers
750 g lean minced veal
4 TABLESPOONS sweet mustard
2 TABLESPOONS spicy mustard
3 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g floury potatoes
1000 ml Poultry stock
0.375 ml White wine (Riesling Auslese)
175 g Whipped cream
2-3 TABLESPOONS sauce thickener

Directions

1
For the salad, heat the jelly and vinegar in a pot while stirring until the jelly has dissolved. Remove from the heat, fill into a small bowl and let cool
2
Meanwhile finely grate the beetroot. Wash and halve the apple, cut out the core and then slice the flesh into fine slices. Season jelly and vinegar mixture with Tabasco and pepper. Fold in oil. Mix beetroot, apple and dressing. Leave to stand for about 1 hour.
3
In the meantime peel and finely dice the onion. Heat 10 g butter in a small saucepan, add onions, fry until transparent and remove. Coarsely crumble white bread and then grind finely in the universal chopper. Put into a bowl, sprinkle with 50 ml milk and mix
4
Wash the chervil, shake dry and chop finely. Drain capers. Knead minced meat, mustard and egg yolks. Add bread and knead. Add capers, onions, chervil, 1 tsp salt and 1 tsp pepper and knead. Form approx. 16 meatballs from the minced mass with wet hands
5
Peel and wash the potatoes, cut them in half depending on their size and cook in boiling salted water for about 20 minutes. Bring the chicken stock and wine to the boil in a wide saucepan. Add half of the meatballs to the boiling stock, heat briefly and then cover the meatballs and let them simmer at low heat for about 7 minutes. Remove with a skimmer, drain well
6
Process remaining meatballs in the same way. Pour the stock through a very fine sieve and collect it. Put back into the pot. Add 65 g butter and 150 g cream, bring to the boil, stir in the sauce thickener. Season to taste with salt and pepper. Add meatballs and heat up again
7
In the meantime heat 75 ml milk, 75 g butter and 25 g cream. Drain the potatoes, mash them finely with a potato masher, while letting the milk-butter mixture run in. Season to taste with salt. Arrange meatballs, sauce and mashed potatoes on plates, garnished with chervil as desired. Add salad