Königsberger meatballs with beetroot

Name: Königsberger meatballs with beetroot
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 1 big onion; 500 g mixed mince; 1 egg + 1 egg yolk; 7-10 Tbsp salt, white pepper; 2 (30 g) easy go. Tbsp. flour; 3 tablespoons (30 g) butter/margarine; 200 ml + 5 tablespoons of milk; 3 TABLESPOONS Capers (glass); 1-2 TEASPOONS Lemon juice; 1 glass (370 ml) beetroot

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
1 big onion
500 g mixed mince
1 egg + 1 egg yolk
7-10 Tbsp salt, white pepper
2 (30 g) easy go. Tbsp. flour
3 tablespoons (30 g) butter/margarine
200 ml + 5 tablespoons of milk
3 TABLESPOONS Capers (glass)
1-2 TEASPOONS Lemon juice
1 glass (370 ml) beetroot

Directions

1
Soak the rolls in cold water. Peel and finely chop the onion. Knead with minced meat, squeezed out roll and 1 egg. Season with salt and pepper. Form approx. 12 dumplings with moistened hands
2
Put the dumplings in about 1 l boiling salted water and let them simmer for about 10 minutes. Remove the dumplings. Sieve about 1/2 l broth
3
Fry the flour in hot fat until light yellow. Stir in stock and 200 ml milk. Bring everything to the boil and simmer for about 5 minutes. Whisk 5 tbsp. milk and 1 egg yolk and stir into the sauce (do not boil any more!). Add capers. Season to taste with salt, pepper and lemon juice
4
Heat the dumplings in the sauce. Drain the beetroot. Serve both. Serve with boiled potatoes
5
Drink: cold beer