Königsberger meatballs with boiled potatoes

Name: Königsberger meatballs with boiled potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 discs Toast; 1 small onion; 500 g mixed minced meat; 1 egg (size M); 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Potatoes; 25 g Capers; 30 g Butter or margarine; 35 g Flour; 75 g Whipped cream; 7-10 Tbsp Sugar; 1-2 TEASPOONS Lemon juice; 3 stems Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 discs Toast
1 small onion
500 g mixed minced meat
1 egg (size M)
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Potatoes
25 g Capers
30 g Butter or margarine
35 g Flour
75 g Whipped cream
7-10 Tbsp Sugar
1-2 TEASPOONS Lemon juice
3 stems Parsley

Directions

1
Soak toast slices in cold water. Peel onion and chop very finely. Squeeze the toast slices. Knead minced meat, egg, onion, toast and mustard in a bowl, season with salt and pepper. Form approx. 12 meatballs of the same size out of the minced mass.
2
Bring about 2 litres of water to the boil in a large pot and salt it thoroughly. Bring the meatballs briefly to the boil in boiling salted water and let them simmer for about 12 minutes at low to medium heat.
3
In the meantime, peel and wash the potatoes, possibly halve them depending on their size and cook in boiling salted water for 20-25 minutes. Lift out the meatballs, drain and keep warm. Measure out 500 ml cooking water of the meatballs.
4
Finely chop the capers. Melt the fat in a pot. Add flour, stir and sweat for about 1 minute. Add cooking water slowly while stirring and bring to the boil. Stir in capers and cream, season to taste with salt, pepper, sugar and lemon juice and simmer for about 5 minutes. Heat the meatballs in the sauce briefly.
5
Wash the parsley, shake dry and chop the leaves coarsely. Drain the potatoes. Arrange meatballs, sauce and potatoes and sprinkle with parsley.