Königsberger meatballs spanish style
easy
30 mins
30 mins
Ingredients
- 1 Bread rolls from the previous day
- 1 Onion
- 3 Anchovies
- 80 g Almond kernels without skin
- 500 g mixed minced meat
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON medium hot mustard
- 1/2 red and yellow pepper
- 30 g Butter or margarine
- 30 g Flour
- 1 package Saffron threads (or 1 pinch)
- 150 ml Milk
- 7-10 Tbsp a few squirts of lemon juice
- 100 g black Kalamata olives
Directions
- 1
Soak rolls in cold water. Peel and finely chop the onion. Chop the anchovies finely. Roast almonds in a pan without fat. Take out, let cool down a little and chop coarsely. Put 2 tablespoons of chopped almonds aside. Knead minced almonds, anchovies, squeezed bread roll, onion, remaining almonds and egg. Season with 1/2 tsp salt, pepper and mustard. Shape about 12 dumplings with moistened hands
- 2
Bring slightly salted water to the boil. Add the dumplings and let them simmer at low heat for 10-12 minutes. Clean, wash and cut the peppers into small cubes. Remove the dumplings. Pour stock through a fine sieve and measure 1/2 litre
- 3
Melt the fat in a pot. Add flour and saffron threads and sweat in it. Add the stock and milk, stirring constantly, and simmer for about 5 minutes over a low heat, stirring occasionally. Wash parsley, shake dry and cut into thin strips. Season sauce with salt, pepper and lemon juice. Add dumplings and olives to the sauce. Arrange the dumplings on plates and sprinkle with parsley strips, diced peppers and chopped almonds
Nutrition Facts
650 kcal
18 g
49 g
36 g
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